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.

• Assist the Area Executive Chef and Executive Sous Chef in controlling and analyzing, on an on going basis, including quality levels of production and presentation, Guest satisfaction, Operating and food cost, cleanliness, sanitation and hygiene.

• Assist the Area Executive Chef and Executive Sous Chef in the production, preparation and presentation of all food items to ensure the highest quality at all times.

• Establish and maintain effective colleague relationships.

• Assist the Area Executive Chef and Executive Sous Chef in the preparation of menus and participate in the pricing policy in consultation, by taking into consideration the local requirement, competition, trend, recipes, potential costs, availability of food & beverage products.

Qualifications

• Minimum 8 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