Asian Chef Manager - Macau Kitchen

ESSENTIAL FUNCTIONS:   

·         Carry out managerial responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training employees; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; and resolving problems.

·         Lead the development of new menus and recipes using strong knowledge of culinary techniques and trends.

·         Works cooperatively with all venue chefs and management to implement and train culinary staff to prepare Asian cuisine dishes with a particular focus on Buffet, Banquets, and the employee dining room.

·         Enforce recipes and training procedures to maintain the highest standards of food quality.

·         Develop and implement initiatives to increase sales, control costs, and manage appropriate inventories. Maintain a safe, sanitary, and organized work environment throughout the F&B areas.

·         Ability to train all kitchen staff to run the operation in same consistent manner, regardless of scheduling, days off, and/or in the absence of the Executive Chef.\

·         Continues to increase market share through evaluating the competition, constantly re-evaluating, and improving the product.

·         Coordinates with the Procurement Manager the purchase of approved food and beverage products for use in assigned outlets. 

·         Ensures that safe and appropriate procedures are used when receiving, storing, preparing, holding, cooking, and serving food. 

·         Follows all Bally’s Dover guidelines in terms of sanitation inspections etc.

·         Inspects and tastes prepared foods daily to ensure excellent quality and presentation.

·         Communicates consistently all engineering and safety issue(s) to all appropriate parties.

·         Oversees the cleanliness of all food areas of the venue.

·         Oversees the safety programs of assigned outlets.

·         Maintains food, labor, and other expenses at budgeted levels, using established procedures.

·         Ensures that appropriate staffing levels are maintained in assigned kitchens. Hire, train, supervise and develop kitchen supervisors, leads, cooks etc.  

·         Develops and maintains a positive work environment.

·         Acts as a role model to other employees and always presents self as a credit to Hard Rock and encourages others to do the same.

·         Spends most of the time training, coaching and motivating employees to exceed guests’ expectations.

·         Monitors and adhere to all company, state, and local Serv-safe guidelines.

·         Works rapidly and accurately.

·         Utilizes proper food handling techniques following health and safety standards.

·         Works in public on live stations and maintains superior appearance standards.

·         Ensures a safe, clean and sanitary work environment.

·         Adheres to department and property policies and procedures.

ADDITIONAL FUNCTIONS:

·         Represents Bally’s Dover in the most positive manner with guests, co-workers, managers, and vendors.

·          Ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.

·         Performs other duties as assigned.

Qualifications & Education:

·         High school diploma or general education degree (GED).

·         Minimum four (4) years high volume cooking experience.

·         Ability to use all kitchen tools and equipment; must have good knife skills.

·         Comprehensive knowledge of food products.

·         Must have Serve Safe certification.

·         Must be capable of following directions; must possess good recall and memory.

·         Must be very detailed oriented.

·         Must have basic mathematical skills. Must be able to add, subtract, multiply and divide.      

·         Must project a professional and positive image.

·         Must have a high level of energy

·         Excellent interpersonal skills.

·         Ability to deal with people in a manner that shows sensitivity, tact, and professionalism.

·         Must be able to communicate clearly and effectively with all Bally’s employees and guests.

Supervisory Responsibility:

Manage all BOH staff in venue.

Work Environment:

Diverse, fast-paced, deadline driven, multi-project coordination, prioritizing and flexing to accommodate last minute requests and changes. 

Physical Demands:

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