Wok - China Blue (Pre-Opening) - Conrad Kuala Lumpur

Job Description

The Wok is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling production and administration in accordance with our defined standards.

Responsibilities

As Wok, you will be responsible for performing the following tasks to the highest standards:

• To maintain a high customer service focus by approaching your job with the customers always in mind.
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team, focus by showing co-operation and support to colleagues in the pursuit of team goals.
• To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
• To ensure that all Food Safety System polices and guidelines are followed and implemented.
• Closely monitor food requirements in the outlet ensuring all incoming food items are of correct quality, quantity and are received and transported to outlets as per FSS requirements.
• To develop and build a solid and stable team environment and to coach and develop all subordinates.
• To maintain the budgeted costs without effecting the operation or set standards.
• To assess and monitor cleanliness on a daily basis, liaising with the Chief Steward and Chief Engineer to ensure all equipment remains clean and in good working order.
• To assist in general food production work where required.
• To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
• To effectively manage the performance of employees, ensuring that policies and procedures are observed and adhered to consistently.
• To liaise closely with the Executive Chinese Chef or direct superior, ensuring food quality and preparation techniques are of the highest standard.
• To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
• Food Safety and Hygiene: The implementation of the Food Safety System (FSS), to ensure that all policies and guidelines are implemented, trained, monitored and followed.
• To follow, train and monitor Hiltons Fire & Safety procedures.
• Ensuring all Hotel policies and procedures are correctly observed and followed.
• To conduct regular communication meetings and training sessions to ensure that skills and knowledge remain at an optimum.
• Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.

Qualifications

A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High School graduate or above.
• 5 years as cook in a Chinese Kitchen in a 5-star category hotel or individual restaurant with high standards.
• At least 3 years as a Chef de Partie or 1-year equivalent position in an international brand hotel.
• Possess a valid health certificate.
• Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen).
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
• Able to work with and consume all products and ingredients.
• Able to convert recipes and follow them through.
• Proficient in Microsoft Word and Excel.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stress situations, remain calm under pressure and able to solve problems.
• Excellent leadership skills.
• Knowledgeable in HACCP.
• Technical education in hospitality or culinary school preferred.
• Good command in English, both verbal and written to meet business needs, preferred.
• Work experience in similar capacity with international chain hotels preferred.