Job Purpose: Produce high-quality dishes to fulfil customers’ orders. Manage inventory levels in the stock room.

Key Responsibilities
• Produce dishes to fulfil customers’ orders
• Forecast supply needs for the stock room and manage inventory levels
• Maintain HACCP standards for dry and cold storage, and cleaning and tidying the kitchen and utensils
• Continuously improve health and safety standards
• Perform duties assigned by the Chef de Cuisine and assume operational responsibilities in the Chef de Cuisine’s absence

Competencies and Requirements
Experience: Minimum of 5 years’ kitchen experience in a 4 to 5 star Western kitchen
Knowledge/Certificates: Excellent product knowledge of international cuisine; accurate knife skills and proven cooking abilities
Education: Secondary school or equivalent
Language Abilities: Good Cantonese, Mandarin and English