Chef de Cuisine – Tasting Room

Melco Crown Philippines

Philippines

Ref: OP226-04

Job description / Role

Employment: Full Time

Position Summary

In accordance with the policies, procedures and standards of Melco Crown Philippines, the Chef De Cuisine- Tasting Room is responsible (but not limited to) to manage and lead his designated culinary team in producing the finest culinary experiences, and control all aspects of his/her assigned respective kitchen. Accountable for all duties pertaining to quality, service, finance, operations and human resource aspects of the department and maintain clear communications with the Executive Chef. He/She is also responsible for delivering on the MCE Leisure (Philippines) Food and Beverage vision, standards and objectives by leading and managing teams to produce a consistently high standard of cuisine, within financial and business metrics provided by Senior Management.

The Chef De Cuisine-Tasting Room supports the Executive Chefs and Director of Culinary in taking full operational ownership of the kitchen and, together with the Front of House Manager, drives all operational aspects related to the success of the business.

Primary Responsibilities:

- Responsible for the food cost of his kitchen as well as kitchen operating supplies, kitchen energy costs and kitchen utensils.
- Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre - determined quality standards.
- Maintain clear communications with the Executive Chef, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.
- Manage the kitchen team to produce consistently high quality food production and presentation in all outlets and facilities of the hotel always meeting agreed standards.
- He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
- Monitor assigned kitchen-related costs and recommend changes where appropriate.
- Share the responsibility with the Executive Chefs and AVP, Culinary Operations for maximising assigned outlet revenue and profit.
- Maintain all kitchen operational costs including labour and food costs to ensure financial objectives are met.
- Enhance service to regular guests/customers by adapting to personal taste and providing anticipatory service.
- Train and develop the team, as a primary objective, openly sharing knowledge, promoting career growth and opportunity.
- Establish and maintain effective workplace relationships.
- Communicate effectively by collecting information from appropriate sources and considering audience when delivering information.
- Demonstrate integrity, respect and empathy in all communications.
- Adjust interpersonal style to individual and environment.
- Network to build relationships for organisation’s benefit.
- Identify, analyse and solve problems; via solutions and results-focused management
- Provide guidance and support to team and colleagues
- Constructively manage poor performance, conflict and difficult situations to achieve results acceptable to participants, the organisation and legislation.
- Maximise employee productivity and achieve optimum staffing levels to minimise payroll.
- Maintain records of all training.
- Share all relevant information with staff, maintaining confidentiality where required.
- Ensure that MCE Leisure (Philippines) policies and procedures are strictly adhered to by all kitchen employees.
- Drive the business together with the Front of House/Restaurant Managers in order to increase revenue.
- Meet regularly with F&B Managers to discuss, among others, day to day operational issues and future operational strategies.
- Develop a cohesive marketing plan with outlet chefs and managers.
- Work with PR team to support and maximise appropriate PR exposure.
- Monitor competitors’ performance by regularly surveying the market and keeping up to date with competitor events, promotions and strategies.
- Ensure the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality standards.
- Attend meetings, as required and needed.
- Maintain and exceed Food Safety Standards in line with Company policy, or as directed by Management.
- Monitor cleanliness and hygiene of all areas of responsibility with the stewarding department and lead HACCP program together with Hygiene Officer.
- Recommend and/or execute management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.
- Adhere to all Company policies and procedures.
- Report accidents, injuries and unsafe work conditions to superior(s).
- Perform other reasonable job duties as assigned by superior(s) from time to time.

Requirements

Experience

- Minimum 10 years professional kitchen experience, including:
- Relevant experience in a Michelin star restaurant operation or fine dining outlet of a 5 star hotel brand with extensive knowledge of Modern European cuisine and techniques.
- Able to manage fast pace outlet operation with a large brigade.
- Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition.
- Experience in a high volume operation, working with international teams
- Menu creation and implementation

Education

- Successful completion of a formal apprenticeship or relevant training
- Food Safety training/certificate (HACCP or ISO22000)
- Additional management qualifications, an advantage
- Other relevant qualifications are an advantage

Skills/Competencies

- Hands-on, cuisine oriented primary skill set
- Very good knowledge of international cuisines
- Strong administration skills
- Possess good communication and inter-personal skills
- Minimum intermediate level understanding of Microsoft applications, including Word, Excel and Outlook
- Basic knowledgeable and experienced with forecasting, budgeting, labour management, and purchasing
- Good understanding of food cost (how to calculate and manage)
- Be able to implement and maintain quality controls as directed by Management
- Must be able to communicate effectively in English language
- Working knowledge/understanding of another language, an advantage
- Good understanding of menu engineering, how to read, action and apply to menu writing
- Quality management and quality control
- Ability to work on flexible shift including overnight, weekends and holidays on rotation basis
- Ability to work overtime, when needed

About the Company

Melco Crown (Philippines) Resorts Corporation (PSE: MCP) is a subsidiary of Melco Crown Entertainment Limited (SEHK: 6883; NASDAQ: MPEL), a developer and owner of casino gaming and entertainment casino resort facilities in Asia.

Melco Crown Philippines is currently developing City of Dreams Manila, an integrated resort in Manila, which is expected to open in 2014 and have six hotel towers, including an approximately 260-room Crown Towers hotel, the 321-room trendsetting Nobu Hotel Manila and other hotel with VIP and five-star luxury rooms, numerous specialty restaurants and bars, gaming facilities, a multi-level car park, as well as three separate entertainment venues, including Manila’s first branded Family Entertainment Center, a live performance central lounge inside the casino and a night club situated at the Fortune Egg – a unique domelike structure expected to become an iconic landmark in this part of town.

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