Career Opportunities

Responsibility

• Assists the Executive Chef in maintaining organization and structure within the culinary department
• Standardizes all buffets, set-ups, and à la carte offerings according to guidelines from the Executive Chef
• Establishes effective communication between kitchens and restaurants
• Liaises with and supports operations in the Chinese Kitchen and Banquet areas
• Performs other duties and responsibilities as assigned, based on the operational requirements of the department or division
• Ensures that all Sous Chefs are fully aware of market trends and customer needs, and that the product consistently meets those expectations
• Oversees the Chief Steward and stewarding staff responsibilities
• Monitors attendance and ensures adherence to established internal rules and kitchen policies and procedures (P&Ps)
• Assists with the implementation of FSR training, ensuring all staff are informed of policies and guidelines and that they are strictly followed
• Participates in daily and weekly walk-throughs with the Executive Chef, Hygienist, and other Sous Chefs, ensuring all observations are properly documented and followed up with necessary rectifications

Qualifications

• Minimum of 3–5 years of experience in a leadership role within a professional kitchen
• Culinary degree or equivalent professional experience
• Strong understanding of HACCP, FSR, and kitchen safety protocols
• Proven ability to lead and motivate a team in a fast-paced environment
• Excellent organizational, communication, and problem-solving skills
• Passion for food, innovation, and delivering guest satisfaction
• Flexible schedule, including availability on nights, weekends, and holidays