Manager overseeing JetBlue’s lounge product experience, ensuring high - quality service and operational standards across lounge locations. Leading program development and enhancing customer satisfaction and compliance in various hospitality environments.
About the role
- Culinary Manager overseeing food production and safety in line with ARAMARK standards. Ensuring customer satisfaction and cost control within food service operations.
Responsibilities
- 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.
- Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures.
- Design menu, prepare order and work out the food production procedure in accordance with client and account manager’s requirement.
- Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue.
- Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.
- Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes.
- 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.
- Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations.
- Establish good communication with clients, meet or exceed clients/customers requirements.
- Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates.
Requirements
- Education: Technical Secondary School and above. Major in Cooking. First Degree of Cook Certificate desired.
- 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.
- Vocational Qualifications: Master in Chinese and western cuisine as well as various cuisines; Be flexible and innovative; Create new menus and dishes.
- Computer & Language: Proficient use of MS Office (Excel, Word, PowerPoint); certain ability in English.
- 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.
Benefits
- Health insurance
- Flexible working hours
- Professional development opportunities
Job title
Job type
Experience level
Salary
Not specified
Degree requirement
Location requirements
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