Job Purpose
Assist the Chef de Cuisine to manage the daily operations of the kitchen and lead, motivate and coach the kitchen team to produce high-quality food.

Key Responsibilities
• Monitor consumption and maximise capacity of resources and equipment
• Create monthly and seasonal menus in cooperation with the Chef de Cuisine
• Monitor the quality of dishes produced in the kitchen
• Monitor inventory and order food stock to meet demand, within budget
• Accept deliveries and store food according to Company requirements

Competencies and Requirements
Experience: Minimum of 10 years’ culinary experience in a 4 to 5 star Southeast Asian kitchen
Knowledge/Certificates: Excellent product knowledge of Southeast Asian Cuisine
Education: Secondary school diploma or equivalent
Language Abilities: Good English, Cantonese and Mandarin
Computer Skills: Basic