What are the responsibilities and job description for the Hakkasan | Lead Wok Chef position at Fontainebleau Miami Beach?
"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART."
The Wok Chef Lead is responsible to assist with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.
Examples of Duties, include but are not limited to the following
- Morris Lapidus
The Wok Chef Lead is responsible to assist with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.
Examples of Duties, include but are not limited to the following
- Oversee production and assist with the preparation of food.
- Create and revise all basic recipes with Chef de Cuisine.
- Act as liaison with restaurant managers and serving staff.
- Monitor occupancy forecasts to minimize waste and spoilage.
- Provide recipes, training, and experience to all staff to adhere to the quality standards of the department.
- Ensure the assigned station is properly set prior to service and make the necessary corrections if needed.
- Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
- Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
- Schedule labor force and assign work for efficient use of equipment and personnel.
- Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
- Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.
- Perform other related duties as assigned.
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
- Knowledge of all kitchen equipment operations.
- Ability to establish and maintain an effective working relationship with management, staff, and guests.
- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
- High school education or equivalent. Culinary or apprenticeship program preferred.
- Relevant experience in high quality, high volume, and multi-unit operations preferred. Two years supervisory experience is preferred.
- Food Safety Employee Training is required.