Restaurant Chef - Harbourside

Harbourside is an immersive buffet experience, transporting guests to the world’s local markets, with a focus on Asian and Western cuisine. Dining at the edge of Victoria Harbour, gaze at the bustling activity and connect with its vitality over decadent breakfast, lunch and dinner buffets

YOUR DAY TO DAY

• To assist the Executive Chef and Executive Sous Chef in the smooth running of Harbourside Kitchen that all areas of the Kitchen are maintained to the Hotel Standard.
• Together with the Executive Chef to supervise and co-ordinate Harbourside Kitchen service with other Hotel departments.
• Together with the Executive Chef to deal with staff queries, solving any problems concerning Harbourside Kitchen.
• To prepare any food on a daily basis according to business requirements.
• Check inventory quality and control stock level to ensure rotation and avoid wastage.
• Keep balance between cost control and food quality.
• Maintain proper Hygiene & Safety implementation in accordance to HACCP requirements, conduct scheduled and random check.
• All day’s dining experience and work with international buffet.
• Buys locally available fresh products wherever possible and has change menus which are Seasonal to ensure the guest is always offered a variety of food items.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Provide on-the-job training to chef teams.
• Recycle food wastage manning.
• Coordinate with Marketing Communications Department on menu promotion, and other departments on special events.
• Assist Lobby Kitchen operation