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.