Culinary Manager I

at  Aramark

JOB DESCRIPTION

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.

QUALIFICATIONS

1.Education: Technical Secondary School and above. Major in Cooking. First Degree of Cook Certificate desired.
2.Work Experience: Managerial experience of at least 5 years, work experience of at least 10 years as chief in five-star hotel or office building for group meal is preferred.
3.Vocational Qualifications: Master in Chinese and western cuisine as well as various cuisines; Be flexible and innovative; Create new menus and dishes.
4.Computer & Language: Proficient use of MS Office (Excel, Word, PowerPoint) ; certain ability in English.

5.Competency:

• -Customer service oriented. Good communicate with customers. Strong spirit of teamwork.
• -Ability to work under pressure and deal with complicated problems. Be able to provide quick, effective, and creative solutions to problems.
• -Effective capability of implementation, leadership excellence.
• -Integrity and high sense of responsibilities, work enthusiasm, professional dedication. Drive for excellence.

1. Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures. To carry out the standardized ARAMARK work procedures and processes, food safety system and risk management system to ensure the smooth daily operation.
2. Design menu, prepare order and work out the food production procedure in accordance client and account manager’s requirement.
3. Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue.
4. Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.
5. Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes.
6. Train and develop people and below following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks.
   7.Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations.
   8.Establish good communication with clients, meet or exceed clients/customers requirements.
   9.Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates.