Career Opportunities

Responsibility

• Responsible for the proper efficiency and profitable functioning of the assigned kitchen. 

• Work very closely with the Senior Sous Chef / Sous Chef in determining quality and quantity of food materials to be purchased and prepared. Keep a close watch over all materials, used with a view of eliminating waste and spoilage, especially meat, fish, products, etc.

• 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 uniformed and that the established portion sizes are adhered to.

• Supervise the work of Demi Chef and Commis I/ II, remaining fair and impartial at all times.

Qualifications

• Minimum 3 years of relevant experiences in hotels / catering establishments

• Holder of certificate related to food hygiene will be an advantage

• Good command of Chinese and fair command of English