Follow the Executive Chefs direction to manage all aspects of the event operations.
Arrive at scheduled time and set priorities for the day, by delegating tasks and assignments to kitchen staff and informing service staff and events team, through daily meetings.
Assisting the Kitchen leadership in developing seasonal, inventive, changing, and cost effective menus and training the staff to execute the same.
On going training to maintain quality and develop the skills and knowledge of the employees. Training the kitchen staff to assure a safe, orderly and sanitary work environment. This includes Stewarding, and sanitation issues, both routine and unexpected.
Ordering food stuffs and dry goods in amounts and of a quality to conduct business. Further, receive goods to confirm quality, quantity and correct handling once in house as well as manage inventory. Establish daily/weekly food cost, and maintain at or below budgeted amount.
Acting as liaison between the front and the back of the house staff, events team to keep them abreast of the current menu and changes, as well as accepting and acting on feedback from the customers received either directly or via the waitstaff.
Working a station as needed to assure that shifts are covered and that the restaurant runs smoothly. Typically expo with occasional shifts on other stations to cover missing employees, or facilitate training. Establish daily kitchen meeting for each service, new Event menu changes, special info., etc.
Organize and familiarize yourself with special menu requests on a daily basis.
Establish and implement kitchen staff training program, as well as, a rotation of staff into stations.
Responsible for organizing all mise en place for events.
Communicate with Executive Chef or Chef De Cuisine of any changes to events menus.
Requirements
A degree in Culinary Arts with 2 to 4 years experience or on the job training as Sous Chef in a Fine Dining Restaurant or Hotel Kitchen. Large Event experience is a must.
Ability to read and interpret documents in Chinese and English, such as safety rules, operating and maintenance instructions; and procedure manuals. Ability to write routine reports and daily prep lists. Ability to speak effectively before groups of customers or employees
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
