Position Summary

- Lead a small 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

- Role model for continuous improvement of the team

Primary Responsibility

- Assist the Sous Chef with day-to-day operation of the kitchen

- Lead a small team in ensuring overall smooth operation of the kitchen with prompt service At all times

- Assist with menu planning and recipe development

- Participate in inventory management

- Participate in training and development planning

- Prepare, cook and present Food efficiently according to established standard

- Maintains High standards of Food hygiene, cleanliness and tidiness in all kitchen area

- Ensure work place safety practice is adhered to, especially when operating kitchen equipment

- Initiate corrective action for hazardous situation

Requirements

Education:

- High school graduated with Culinary certificate

- Diploma in Culinary is an added advantage

Experience:

- 1 year at a 5-star hotel or 2 years at a 4-star hotel or reputable restaurant

- 1 year Supervisory level experience

Knowledge and Skills:

- Product knowledge of international cuisine

- Basic culinary skills

- Supervisory skills, must be able to lead a small team

- Training experience is an added advantage

Others:

- Fluent with Cantonese or Mandarin, both written and spoken

- English is an added advantage

- Able to walk and stand continuous for extended amount of time

- Team player