Chef de Cuisine - Asian

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• Ensure food philosophy is maintained with a standardized product.
• Maintain cost effectiveness by maintaining profitability in all areas.
• Constantly evaluate systems to facilitate improvement where possible.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Ensure the highest standard in preparation of food production and delivery.
• Exceed guest expectations in quality and service of food products
• Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. 

• Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. 

• Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
• Oversee the stock take and stock rotation for the assigned section. 
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.