Career Opportunities

Responsibility

• Under the guidance and supervision of the Area Executive Chef and Executive Sous Chef, and within the limit of established company policies and procedures and Food & Beverage Manual, assist in overseeing and directing all aspects of the kitchen operation.
• Supervise the work of all kitchen colleagues, always remaining fair and impartial.
• Responsible for the proper efficiency and profitable functioning of the assigned kitchens.
• Culinary Expertise of Asian cookery methods, design and implement innovative menus that highlight Asian flavors and grilling techniques. This includes creating new recipes, planning seasonal menu cycles, and staying ahead of culinary trends. Specialized knowledge in butchery, dry-aging, and yield control for grilled meats and seafood.
• Experience in South-East Asian, Japanese, Korean, Thia, Indian, Chinese are mandatory.
• Ensure all production, preparation and presentation of food items of highest quality always.
• Responsible for the quality of all food prepared in the kitchen under supervision.  Check constantly for taste, temperature and visual appeal. Make sure that all dishes are uniform and that established portion sizes are adhered to.

Qualifications

• Minimum 10 years of relevant experiences in catering establishment with similar capacity, preferably in hotel industry
• Good command of Chinese and preferably with English
• Holder of Certificate related to Food Hygiene will be an advantage