Executive Chef

Description

The Four Seasons Hotel Suzhou is looking for who share a passion for excellence and who infuse enthusiasm into everything they do.

We hire motivated people who we train to perform superbly, while we create an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We encourage and expect all of our employees to behave consistently in a manner which demonstrates:

Commitment to supportive teamwork and open communication Responsibility for ongoing enhancement of their skills and performance Recognition of personal accountability for their own actions and the outcomes of those actions An understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the Company

The Job

The Executive Chef provides leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel.

Responsibilities:

Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department to ensure that established cultural and core standards are met, including long-range strategic planning for outlet operation. Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus.  Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel. Ensure that sanitation standards are in compliance to ensure cleanliness and kitchen organization.  Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.  Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. 

Requirements:

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 5 years previous experience in multiple culinary/food & beverage department head positions. Direct working experience in China is preferred Good command of spoken and written English Strong leadership, planning and communication skills Work authorization in China is a must

Join us and Enjoy…

An opportunity to build a life-long career with global potential and a real sense of pride in work well done Best-in-industry training Complimentary stays at Four Seasons properties (based on availability) with discounted meals Incentive bonus/ competitive salaries Employee service awards Annual employee party/ social and sporting events

Learn more about what it is like to work at Four Seasons – Visit us:

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