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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