Career Opportunities

Responsibility

1.Plan, organize and direct overall operation in food production of commissary level to include banquets, buffet, a-la-carte, room service and give daily instructions in his food preparation and take charge of kitchen production areas during the absence of Executive Chef.
2.Initiate requisition for materials and supplies and present it for approval.
3.Liaise closely with Executive Sous Chef for new methods of food preparations and recipes.
4.Ensure the delivery of brand promise and provide exceptional guest service at all times.
5.Provide excellent service to internal customers in other departments as appropriate.
6.Ensure that minimum brand standards have been implemented.
7.Embrace all the standard of Marco Polo Hotels Global expectations 
8.Ensure consistent check and supervision on food and beverage items during operation, making feedback as appropriate. 
9.Exercise responsible management and behaviour at all times and positively representing the hotel management team and Marco Polo International.
10.Understand and strictly adhere to Rules and Regulations established in the Colleague

Qualifications

1.Ideally with a university degree or diploma in Hospitality 
2.Savoury cooking certification preferred and is an advantage
3.Recent two years of work experience in China is required. Minimum 8 years experiences as western food cook