Chef de Cuisine, Red Lantern

Train, supervise, and work with all cook and culinary staff** to prepare, cook, and present food according to hotel standard recipes to create quality food products. Responsible for multiple culinary work stations**, ensuring the efficiency of the line and kitchen operations during scheduled shifts in accordance with specifications, standards, and safety requirements (food safety, occupational safety, fire safety).

DUTIES AND RESPONSIBILITIES

• Perform other duties as necessary and assigned, such as VIP parties and staff meetings.
• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
• Assign detailed duties to all employees for efficient kitchen operation.
• Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl, and other high-standard food products for all menu items.
• Comply with Solaire's Integrated Food Safety System, Fire Safety, and Occupational Safety requirements.
• Take necessary steps to ensure safety protocols are followed and implemented during duty. Functional Job Responsibilities
• Read and apply math skills for recipes.
• Process requisitions for supplies.
• Select, train, and supervise kitchen staff to maintain proper coverage while controlling payroll costs.
• Perform a combination of supportive functions as determined by the manager, based on hotel requirements.
• Produce food according to the established Solaire Integrated Food Safety System standards.
• Ensure proper receiving, storage (including temperature settings), and rotation of food products to comply with hygiene regulations.
• Adhere to control procedures for cost and quality.
• Report any equipment in need of repair to the chef and engineering for service.
• Maintain vacation schedules to ensure proper staffing.

Requirements

EXPERIENCE REQUIRED

• At least 5 years of experience as Chef de Cuisine
• Chinese Nationality (Hingkong, Singaporean, Malaysian)
• Expertise in food product, presentation, quality, and preparation
• Knowledge of menu concept and design
• Degree in Culinary Arts or equivalent
• Willingness to work in shifting schedules
• Trained and knowledgeable in Food Safety (HACCP / ISO22000)