Landmark Mandarin Oriental | Hong Kong

Jan 2012 – Nov 2013

Name Landmark Mandarin Oriental

City Hong Kong

Position Executive Chef

 

Aug 2010 – Dec 2011

Name Landmark Mandarin Oriental

City Hong Kong

Position Executive Sous Chef

 

Name Outlet Restaurant Amber

Classification Michelin stars: The World’s 50 Best Restaurants

Seats 60

Brigade 24 chefs

 

Name Outlet MO Bar

Classification All Day dining

Seats 80

Brigade 13 chefs

 

Name Outlet Tian Di (Banqueting rooms)

Classification Exclusive banqueting

Seats 72

Brigade 12 chefs

 

Name Outlet Spa

Classification AsiaSpa awards winner: Health conscious menu

Seats 28

Brigade 5 chefs

 

Description of duties;

Monitor and coordinate the daily operation of all outlets

Responsible for composing the menu to be used in all outlets. Ensure the par stock for mise en place is maintained and in level with business forecast. Issue recipe cards to staff before new products are implemented. Developing new dishes and details of menu, innovatively yet preserving the house style and guarding the culinary quality. Managing the kitchen brigade; checking work rosters and adequate staffing; selecting new employees; supervising induction and further training; conducting assessment interviews. Motivating, instructing, coordinating and training department heads and apprentices. Training and supervising the service staff’s product and other knowledge of the dishes and the menu. Supervising the buying process and personnel and other costs. Monitoring compliance with the regulations on safety, working conditions, HACCP, implementation quality and working and presentation methods. Inspect incoming products and ensure proper storage and rotation as well as daily inspection of date and items in the refrigerators in compliance with SOP and HACCP regulation. Find methods of reducing costs without affecting the level of service or product quality received by the guest. Recruitment interviews. Create and update Sop’s for culinary. Organize PH and AL schedules. Manage labour costs within kitchen department. Representing the kitchen at management meetings. Representing the company at national and international workshops, demos and trade fairs.

 

 

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