Last Updated: 2021/05/05

Company: Western Restaurant Industry: Hotel Resorts

Responsibilities:

-          Assist Sou Chef to manage the efficiency of kitchen workstations

-          Motivate and coach the kitchen team to exceed guests’ expectations for high-quality food.

-          Monitor and assist with the kitchen workflow

-          Requisite the 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

-          Perform duties assigned by management.

Requirements:

-          Minimum 6 years of experience in western kitchen restaurant, exposure in 5-star hotel will be an advantage.

-          Minimum 2 establishments of 3 working years or above.

-          Dominant in at least 1 section of the kitchen.

-          Familiar with Microsoft office, kitchen food safety and hygiene.

-          Good command of Cantonese, English & mandarin.