Sou Chef - Western KitchenRef:217463

Last Updated: 2021/05/05

Company: F&B Industry: Hotel Resorts


Responsibilities:

  • Assist the Chef to manage the daily operations of western kitchen.

  • Lead, motivate and coach the kitchen staff and ensure the food quality to exceed guests’ expectation and complying with company standard.

  • Monitor consumption and maximise capacity of resources and equipment.

  • Update and create seasonal menus in cooperation with various promotion.

  • Maintain HACCP standards for dry and cold storage, and clean and tidy kitchen and utensils.

  • Perform duties assigned by the management

 

Requirements:

  • Minimum 8 years of experience in western kitchen restaurant (non- all-day dining) format in international 5-star hotel.

  • Minimum 2 establishments of 3 working years or above.

  • Minimum 3 years of sous chef experience within the same establishment.

  • Specialize in 2 sections of the kitchen.

  • Familiar with Microsoft office, Cost control, kitchen food safety and hygiene.

  • Good command of Cantonese, English & mandarin.


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