Lead the operation of the hotel kitchen

• Lead the kitchen management team.
• Provides guidance for all daily operations.
• Fully understand employees' positions to fulfill duties or identify appropriate replacement candidates when employees are absent.
• Provide guidance and instructions to subordinates, including setting performance standards and overseeing performance.
• Use interpersonal and communication skills to guide, influence, and encourage others; Promote sound financial and business decision-making; Demonstrate honesty/integrity; Lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Set an example and demonstrate appropriate behavior.
• Ensure hotel policies are implemented fairly and consistently.
• Review staffing to ensure guest service, operational needs, and financial objectives are met.
• Establish and maintain open collaborative relationships with employees, and ensure employees do the same within the team.
• Seek employee feedback, adopt an "open door" policy, and review employee satisfaction results to identify and resolve employee issues or concerns.
• Supervise and coordinate the activities of meal preparation chefs and staff.
• Demonstrate new cooking techniques and equipment to employees.
• Set and maintain goals for culinary functions and activities
• Develop and implement guiding principles and control procedures for procurement and receiving areas.
• Establish goals, including performance targets, budget goals, and team goals.
• Communicate the importance of security procedures, detail the procedures, ensure employees understand the safety standards, and monitor safety-related processes and procedures.
• Manages departmental controllable expenses, including food costs, supplies, uniforms, and equipment.
• Participate in budget processes in areas of responsibility.
• Understand and implement the brand's safety standards.
• Ensure that culinary standards and responsibilities are met
• Provide guidance for dish development.
• Monitor the quality of raw and cooked foods to ensure compliance with standards.
• Determine how dishes should be presented and conduct decorative culinary displays.
• Ensure compliance with food handling and hygiene standards.
• Follow proper handling methods and temperatures for all foods.
• Ensure employees obtain necessary food handling and hygiene certifications.
• Maintain standards for food procurement, receipt, and storage.
• Regularly prepare and cook various types of food for special guests or occasions.

Ensuring excellent customer service

• Perform and support service behaviors beyond expectations, achieving customer satisfaction and retaining customers.
• Communicate and assist individuals in understanding customer needs, and provide guidance, feedback, and personal counseling when needed to improve service quality.
• Manage daily operations to ensure quality and standards, and meet customer expectations every day.
• Demonstrate leadership in guest reception, demonstrate excellent customer service, and foster a positive atmosphere in client relationships.
• Interact with customers and receive feedback on product quality and service standards.
• Respond to and handle guests' questions and complaints.
• Authorized staff to provide excellent customer service. Develop guidelines to help employees understand expectations and factors. Ensure staff receive ongoing training to understand guest expectations.
• Review review cards, customer satisfaction results, and other data to identify areas for improvement.

Manage and carry out human resources activities

• Identify others' developmental needs and guide, counsel, or otherwise help others enhance their knowledge or skills.
• Ensure employees are treated fairly and justly.
• Train kitchen staff on the basic principles of excellent cooking and beautiful vegetable plating.
• Implement performance appraisal processes for direct supervisors.
• Training on food knowledge and recipe combinations, interacting with banquet chefs and the catering department.
• Observe employee service behavior and provide feedback to individuals and/or managers.
• Progressive disciplinary procedures for employees in areas of management responsibility.
• Ensure disciplinary procedures and documentation are completed according to standards and local operating procedures (SOPs and LSOPs), and support colleague review processes.

Other responsibilities

• Provide information to the executive team, managers and supervisors, colleagues, and subordinates by phone, in writing, email, or in person.
• Analyze information and evaluate results to select the best solution and solve the problem.

• High school diploma or Equivalent Academic Qualification (GED); 6 years of work experience in kitchen, catering, or related fields.
• Obtain a two-year degree in culinary arts, hotel and restaurant management, or a related field from an accredited university; 4 years of work experience in kitchen, catering, or related fields.