Last Updated: 2019/04/29
Company: Casino Resorts Industry: Hotel Industry
Manage the efficiency of kitchen workstations by scheduling rosters, assigning work to Team Members, and controlling costs.
Monitor and assist with the kitchen workflow, coach the kitchen team to exceed guests’ expectations for high-quality food.
Requisition raw materials and monitor ingredients for quality control purposes, guarantee food is fresh, hygienic, and chilled and stored according to Company standards.
Maintain HACCP standards for dry and cold storage, and clean and tidy kitchen and utensils.
Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly.
Deliver high quality products to every guest, address guests’ requests and handle complaints promptly and to their satisfaction.
Perform duties assigned by the Chef de Cuisine and assume supervisory responsibilities in the Chef de Cuisine’s absence.
Secondary school diploma or equivalent.
Minimum of 8 years’ culinary experience in a 4 to 5 star Japanese kitchen.
Excellent product knowledge of 5-star Japanese cuisine, with knowledge and skill in ramen or yakitori part.
Accurate knife skills, understanding of HACCP standards and guidelines.
Basic computer skills.
Good Cantonese, Mandarin and English.