Executive Chef

Open 28d

Summary

Oversee culinary operations, menu development, and food quality standards for hotel outlets and events in Hong Kong.

Develop and implement the culinary vision for the organization, including menu development, recipe creation, food presentation, food description cards.
To ensure that all the outlets and events are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures and Minimum Standards.
Utilizing, following and implementation of Hyatt best practices systems for cost control and food quality standards, menu costing and menu analytic oversight.
Conduct frequent and thorough inspections together with the Director of Food & Beverage.
To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
Participate in creating, implement of F&B Sales driving marketing programs to increase business and broaden customer base.
Develop cost-effective methods for reducing waste and maximizing efficiency.
Participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
Demonstrates accountability, clear precise communication and professionalism.