Chinese Executive Sous ChefRef:217659

Last Updated: 2024/01/18

Company: Casino Resorts Industry: Hotel Industry


Key Responsibilities:

  • Supervises and manages the Chinese kitchen production, ensuring high quality standards & procedures are in line with company procedures and HACCP Standards

  • Provides training, coaching, mentorship, motivation and direction to all Chinese kitchen colleagues, continually striving to develop colleagues in all areas of culinary and leadership skills to exceed guests’ expectations

  • Manage all assigned Chinese kitchen’s daily operations cost-effectively and efficiently within budget

  • Develop and implement an innovative business strategy to maximize revenue and productivity

  • Research new concepts and create new menus and recipes on activities, promotions, menu implementations

  • Communicate with restaurant managers and outlet chef regarding food supply and ensure positive working relations with food and beverage departments fostering co-operation at all times

  • Assess food quality standards and arrange training sessions and refresher courses for kitchen staff in coordination with the F&B Trainer

  • Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.

 

Competencies and Requirements:

  • Secondary school diploma or above; Bachelor degree in F&B management is an advantage.

  • Minimum of 6 years’ culinary management experience at a 5-star luxury complex and Michelin fine dining Chinese restaurant.

  • Excellent product knowledge of Cantonese and Chinese regional cuisine.

  • Fluent spoken and written English, Cantonese or Mandarin is an advantage.

  • Proficient in MS Office.


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