Chef de Cuisine, Red Lantern

Train, supervise, and work with all cook and culinary staff** to prepare, cook, and present food according to hotel standard recipes to create quality food products. Responsible for multiple culinary work stations**, ensuring the efficiency of the line and kitchen operations during scheduled shifts in accordance with specifications, standards, and safety requirements (food safety, occupational safety, fire safety). DUTIES AND RESPONSIBILITIES - Perform other duties as necessary and assigned, such as VIP parties and staff meetings. - Supervise daily cleaning of walk-in and reach-in boxes for safety reasons. - Assign detailed duties to all employees for efficient kitchen operation. - Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl, and other high-standard food products for all menu items. - Comply with Solaire's Integrated Food Safety System, Fire Safety, and Occupational Safety requirements. - Take necessary steps to ensure safety protocols are followed and implemented during duty. Functional Job Responsibilities - Read and apply math skills for recipes. - Process requisitions for supplies. - Select, train, and supervise kitchen staff to maintain proper coverage while controlling payroll costs. - Perform a combination of supportive functions as determined by the manager, based on hotel requirements. - Produce food according to the established Solaire Integrated Food Safety System standards. - Ensure proper receiving, storage (including temperature settings), and rotation of food products to comply with hygiene regulations. - Adhere to control procedures for cost and quality. - Report any equipment in need of repair to the chef and engineering for service. - Maintain vacation schedules to ensure proper staffing. Requirements EXPERIENCE REQUIRED - At least 5 years of experience as Chef de Cuisine - Chinese Nationality (Hingkong, Singaporean, Malaysian) - Expertise in food product, presentation, quality, and preparation - Knowledge of menu concept and design - Degree in Culinary Arts or equivalent - Willingness to work in shifting schedules - Trained and knowledgeable in Food Safety (HACCP / ISO22000)