Building up an exciting culinary dining concept for our two flagship stores XTD and KJA and future Vintage
locations. Accountable for the quality, consistency and production of all “Vintage” restaurant kitchen. Exhibits
culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Coordinates menus, purchasing, staffing and food preparation for the restaurants. Works with team to
improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and
food standards are achieved. Develops and trains team to improve results. The Vintage Executive Chef will be
part of a new success story of Element Fresh.
Education and Experience
Degree in Culinary Arts, Hotel and Restaurant Management
4 years experience in the culinary, food&beverage area
Strong work ethic
Able to have good customer relationship
Creative, innovative and open-minded personality
Commitment to teamwork and good communication skills
Passion for great food&service
Develops, designs and creates new exciting dining menus and menus for special occasions for Vintage.
Supervises restaurants kitchen shift operations and ensures compliance with all Food & Beverage and Hygiene policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Follows proper handling and right temperature of all food products.
Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the Kitchen to ensure that established cultural and SOP standards are met.
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Communicates with employees and managers to ensure operational needs are met, coordinates menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attends regular operational meetings to ensure effective coordination and cooperation between departments; interacts directly with guests to ascertain satisfaction.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Plans and manages food quantities and plating requirements for the restaurant by setting up SOPs and checking on correct execution
Estimates daily restaurant production needs by implementing Preparation lists.
Conducts regular menu engineering analysis to determine profitability
~ 3 years experience required - none - full-time - shanghai, shanghai