Position Summary

- lead the overall management of kitchen operation

- responsible for ensuring Food quality, hygiene and work place safety established standards are achieved

- lead and drive training and development for continuous improvement of the team

Primary Responsibility

- lead the overall management of kitchen operation

- lead and Supervise the team in ensuring overall smooth operation of the kitchen with prompt service At all times

- responsible for ensuring Food quality, hygiene and work place safety established standards are achieved

- responsible for menu planning and recipe development

- responsible for inventory management

- Co-Owner of the financial performance of operation, along with outlet Manager

- ensure optimum Manpower planning for best efficiency

- lead and Coach the team for continuous improvement

- responsible for recruitment in selecting the most qualified/suitable candidates

- Representing outlet for inter-outlet/department collaborations

Requirements

Education:

- Diploma in Culinary

 

Experience:

- 5 years at a 5-star hotel or reputable restaurant

- 2 years Supervisory experience at Sous Chef level

 

Knowledge and Skills:

- Product knowledge of international cuisine

- Excellent culinary skills

- Strong leadership skills

- Computer literate Others:

- Fluent with Cantonese or Mandarin and English, both written and spoken

- Team player