Job for Chef de Cuisine in Shanghai
Executive Chef- Cafe Gray Deluxe Shanghai-China The Middle House – Swire Hotels.
This position requires a person who possesses not just excellent culinary capabilities, but also great leadership and interpersonal skills.
In our efforts to continue our restaurant’s reputation, the chef de cuisine is pivotal in maintaining great morale, a focused and well trained staff, acting as a liaison between the front and the back of the house and assuring that the kitchen operates in a clean orderly and safe fashion.
The chef de cuisine must work closely with the consulting chef, sous chefs, line, pastry and prep cooks as well as the restaurant managers, front of house staff and stewarding department to create a tightly knit team of leaders.
Above all the chef de cuisine must create and maintain an environment where professionalism, cooperation and enthusiasm can flourish, among all restaurant associates.
Broad knowledge on all aspects of creative food preparation and execution are essential.
DUTIES AND RESPONSIBILITIES
(Include the following. Other duties may be assigned)
Lead and manage all aspects of the restaurant kitchen’s operation.
Manage and set priorities for the day, by delegating tasks and assignments to kitchen staff and informing service staff, through daily briefings
Development of seasonal, inventive, changing, and cost effective menus for the dining room, bar, lawn area and room service
Meet once a week to discuss budget, food cost and labor costs.
On going training to maintain high standards and develop/promote the skills and knowledge of our associates.
Train the kitchen staff to assure a safe, orderly and sanitary work environment, this includes stewarding, sanitation requirements , both routine and unexpected.
Scheduling, and managing labor forecasts to assure that all essential positions are filled, and that the necessary work is completed within a reasonable time frame.
Disciplinary action as needed to assure that no employee endangers the reputation of the restaurant. All such actions should be well thought out and handled in a professional and businesslike manner, in close collaboration with our human resources department.
Ordering of food and dry goods. Further, receive goods to confirm quality, quantity, price and correct handling once in house, as well as inventory management, research new purveyors and products.
Acting as liaison between the front and the back of the house staff to keep them abreast of the current menu and changes, as well as accepting and acting on feedback from the customers received either directly or via the service team/guest feedback evaluations. Communicate information on reservations and special functions/ menus to all associates.
Hands on station oversight as needed to assure that shifts are covered and that the restaurant runs smoothly. Occasional shifts on other stations to cover missing employees, and facilitate training.
Attend daily kitchen and wait staff meetings, as well as weekly Food and Beverage meetings.
Review reservations to check on VIP’s, regulars, etc. on a daily/weekly bases, special menu requests, dietary restrictions and beverage interlink
Organize weekly Sous Chef meetings.
Weekly meetings with catering manager about upcoming events.
Evaluate all management trainees in a timely fashion.
To perform this collaborative successfully, an individual must be able to perform each essential duty, as listed above, and are representative of the knowledge, skill, and/or ability of the requirements needed.
EDUCATION and/or EXPERIENCE:
A degree in Culinary Arts / Pastry degree with 7-10 years work experience as Sous Chef in a fine dining establishments.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions; and procedure manuals. Ability to write communicate routine reports and correspondence. Ability to interpret effectively before groups of customers or employees of the organization.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Computer skills and very high degree of human interaction are essential.
THE HOUSE COLLECTIVE ANNOUNCEMENT (SHANGHAI):
PRESS RELEASE – FOR IMMEDIATE RELEASE
Swire Hotels’ Fourth House Hotel Named
“The Middle House” in Shanghai
( HONG KONG , 31st May 2017) – Swire Hotels today announced the name of their new hotel in Shanghai as
“The Middle House”. A key component of the mixed-use development HKRI Taikoo Hui,
located on Nanjing Road (West), the hotel is developed jointly by Swire Properties and
HKR International and Swire Properties. Set to be managed by Swire Hotels, The Middle
House is scheduled to open at the end of 2017.
The Middle House is the fourth House under Swire Hotels’ award-winning – The House
(居舍系列), and will offer 111 rooms as well as 102 serviced apartments under The Middle House Residences. The interiors of the hotel and apartments are by Milan-based designer Pierro Lissoni, with architecture by Lissoni Associati, and Wong and Ouyang.
Located in the heart of Shanghai’s popular commercial district and in close proximity to the city’s fashionable Nanjing Road (West), The Middle House continues the company’s philosophy of intimate luxury, delivered with highly-personalised service. The hotel will offer many unique features, not least an abundance of outdoor spaces and terraces, providing an elegant and calm oasis amidst the dynamic backdrop of one of Asia’s most sophisticated cities.
The name ‘The Middle House’ suggests a close connection to the other hotels within The House Collective, each having a strong design collaboration and intent. The use of ‘Middle’ is a nod to the hotel’s location – Dazhongli (大中里), one of Shanghai’s historic neighbourhoods. ‘Zhong’ in Dazhongli is a reference to ‘central’ in Chinese.
Swire Hotels will continue their successful collaboration with New York-based chef Gray Kunz, with the restaurant Café Gray Deluxe being integral to how The Middle House will position itself to the Shanghai community. Inspired by dishes from the award-winning Hong Kong location, the restaurant will showcase Chef Gray’s unique style of international cuisine amidst Lissoni’s stylish interiors and stunning terraces.
“Following the success of The House Collective in Hong Kong, Beijing and most recently in Chengdu, we are very excited to introduce The Middle House to Shanghai,” said Brian Williams, Managing Director of Swire Hotels. “Our House hotels are each uniquely imagined, and are specially designed for guests who seek a different, intimate and personalised experience.”
For more information, visit www.the-house-collective.com.
About Swire Hotels and Swire Restaurants
Swire Hotels has been created to manage soulfully individual hotels in Hong Kong, Mainland China and the USA, providing a characterful experience for well travelled individually minded travellers who seek originality, style and personalised service. We create distinctive hotels with a sense of place that break with convention.
The company’s first hotel, The Opposite House in Beijing, opened in 2008 and was followed by The Upper House, Hong Kong, and then by EAST, Hong Kong and EAST, Beijing. The Temple House in Chengdu opened in July 2015 and EAST, Miami opened in June 2016.
A restaurant division was set up in 2013 to manage the company’s stand-alone restaurant operations. The first restaurant Plat du Jour opened in November 2013 followed by Public and Ground Public in Quarry Bay. The Continental in Pacific Place opened in October 2014 and Mr & Mrs Fox in Taikoo Place in 2015. The latest addition, the second Plat du Jour opened in Pacific Place in January 2016.
About HKRI Taikoo Hui
Located at 789 Nanjing Road (West), HKRI Taikoo Hui is a 50:50 joint venture between two Hong Kong listed companies – HKR International and Swire Properties, with a total investment of RMB17 billion. The development covers an area of about 63,000 square metres, and a gross floor area of about 322,000 square metres, including a lifestyle shopping mall, two premium Grade A office towers, three boutique hotels and serviced apartments, and more than 1,200 parking spaces. It has direct access to Metro Line 13, with Line 2 and Line 12 at West Nanjing Road station only waking distance away. The development is also strategically situated next to Yan’an Elevated Highway and N-S Elevated Highway, providing direct access to the Hongqiao Transportation Hub and Pudong International Airport.
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Consulting Chef/Advisor, Executive Chef, General Manager
WORKS CLOSELY WITH:
All kitchen staff, front of the house service members and General Manager
Sous Chefs, Line Cooks and Pastry Cooks at Café Gray Deluxe