Chef Manager

Assist Account Manager to plan food production according to ARAMARK's procedures and supervise its execution up to ARAMARK standards. Control food cost and oversee the implementation of safety procedures in the Food Service operations, so as to meet or exceed customer expectations with appropriate cost effectiveness.

Job Responsibilities

• Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures.
• Carry out the standardized ARAMARK work procedures and processes, food safety system and risk management system to ensure smooth daily operation.
• Design menu, prepare orders and work out the food production procedure in accordance with client and account manager's requirements.
• Lead the whole food production in the kitchen, ensuring a standardized production flow and focusing on food safety and quality issues.
• Make purchasing plan for food materials, manage inventory, and assist the account manager for cost control and waste reduction.
• Keep a good understanding of development and new trends in the catering industry, proactively promoting new menus and dishes.
• Train and develop people, and conduct ARAMARK Job Skill Training (JST) and Job Skill Review (JSR) training programs for new hires and existing cooks.
• Maintain internal communication and collaboration, problem solving oriented to ensure smooth operations.
• Establish good communication with clients, meeting or exceeding clients/customers requirements.
• Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advanced cooking skill, and perform performance appraisals of subordinates.

Qualifications

• Education: Technical Secondary School and above, major in Cooking. First degree of cook certificate desired.
• Work Experience: Managerial experience of at least 5 years; at least 10 years as chief in a five star hotel or office building for group meal is preferred.
• Vocational Qualifications: Master in Chinese and Western cuisine as well as various cuisines; flexible, innovative, and able to create new menus and dishes.
• Computer & Language: Proficient use of MS Office (Excel, Word, PowerPoint); certain ability in English.
• Competencies: Customer service oriented; good communication with customers; strong spirit of teamwork.
• Ability to work under pressure and deal with complicated problems; able to provide quick, effective, and creative solutions.
• Effective capability of implementation and leadership excellence.
• Integrity and high sense of responsibility, work enthusiasm, professional dedication; drive for excellence.