Job Description

Additional Information Chef de Cuisine (Chinese Restaurant)
Job Number 23166983
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton Langkawi, Jalan Pantai Kok, Teluk Nibung, Langkawi, Kedah, Malaysia
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management

To assist the Executive Chef in the daily operation of the Chinese Kitchen, Chinese Chef de Cuisine requires good leadership qualities, organizational and administrative talent, and is fully responsible for outlet operation.

JOB SPECIFIC TASKS:

• To have a complete understanding of, and adhere to the company\xe2\x80\x99s policy relating to the Ritz Carlton Gold Standard.
• To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
• To actively participate in the training, development the culinary colleagues, according to the monthly training plan, Guest Voice (Medallia) \xe2\x80\x9ccomment cards\xe2\x80\x9d, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests.
• Conducts colleague performance appraisals to review colleagues\xe2\x80\x99 general performance and discuss any areas for fine-tuning/development \xe2\x80\x93 and highlight areas of strength.
• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
• Attends meetings and briefings as instructed Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner.
• To conduct regular meetings with the culinary colleagues to assist, provide support, build morale and enhance credibility.
• To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
• To be an ambassador of Lateral service for the team.
• To have a complete understanding of, and adhere to the company\xe2\x80\x99s policy on Safety Procedures and Practices.
• To have a complete understanding of, and adhere to the company\xe2\x80\x99s policy relating to Food hygiene and Safe Food Handling practices.
• To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and implementing standards in your outlets.
• To assist in writing and updating the relevant section of the Departmental Operations Manual.
• To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintain in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To ensure that proper work orders are complete to repair culinary equipment and solid follow up to ensure maximum operating equipment.
• To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To coordinate with the Executive Chef any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• To expedite orders on the line.
• To identify and request assistance if required, prior to any breakdowns occurring.
• To supervise all colleagues during the set-up, service and breakdown for each meal period-event.
• To follow all control and key procedures.
• To ensure all \xe2\x80\x9cquality ingredients\xe2\x80\x9d are accurately order, received and stored following F.I.F.O. rotation.
• To ensure all \xe2\x80\x9cquality ingredients\xe2\x80\x99\xe2\x80\x99 are professionally prepared in accordance with recipes ,implementing guides , set ups , with an emphasis on maximizing production time and minimizing waste, to support the CulinaryTeam achieve its financial goals-targets, Food Cost.
• To monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses
• To understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
• To verify that all scheduled staff is present and signed-in.
• Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar.
• To develop \xe2\x80\x9cChef\xe2\x80\x99s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurant-hotel.
• To communicate and delegate the production schedule for the day, collating quantities to produce from the forecast and for the next day\'s operation.

The ability to set up control systems, which will assure quality and portion consistency.

• Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
• To supervise all colleagues during the set-up, service and breakdown for each meal period-events.
• To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with Executive Chef in an accurate and punctual manner.
• Perform other reasonable job duties as requested by Supervisors, include similar job duties as decided by their supervisor, possibly in other departments; however at the same level.
• Attends meetings and briefings as instructed by Executive Chef.
• Ensures that all the required food transfer is completed to the appropriate outlet/department.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world\xe2\x80\x99s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the \xe2\x80\x9cGold Standards\xe2\x80\x9d of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Marriott