Job Description

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ESSENTIAL DUTIES AND RESPONSIBILITIESResponsible for the daily operation of the assigned kitchen, including production, preparation and presentation, ensure the quality and consistency of service delivery in alignment with the overall hotel initiatives and brand service standardsEnsure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulationsOrganize and set up the assigned section of the Food & Beverage and Kitchens as efficiently as possible to increase speed and maximize productivityAssist Chef de Partie & Sous Chef in ensuring that all culinary standards in that section comply with company and hotel policiesEnsure that operating and kitchen equipment are maintained to a good standard with minimum breakageREQUIREMENTSMinimum 3 years’ relevant working experience in a sizeable luxury hotel, with at least 1 years in similar capacityGood in English, Putonghua and Cantonese is advantageHigh standards of professional manner with exceptional communication, presentation, interpersonal and problem solving skills