Position Summary

- Assist the Chef de Cuisine with 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

- Assist the Chef de Cuisine with 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

- Assist with menu planning and recipe development

- responsible for inventory management - Assist with financial performance of operation

- Manpower planning

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

Requirements

Education:

- High school graduated with Culinary certificate

- Diploma in Culinary is an added advantage

Experience:

- 3 years at a 5-star hotel or 5 years at a 4-star hotel or reputable restaurant

- 2 years Supervisory experience at Junior Sous Chef level

Knowledge and Skills:

- Product knowledge of international cuisine

- Excellent culinary skills

- Leadership skills

- Training experience is compulsory

- Computer literate

Others:

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

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

- Team player