Career Opportunities

Responsibility

• Reasonably arrange the shift schedule of Sichuan cuisine employees, ensure the normal operation of the department, and ensure that Sichuan cuisine products and the products handled are satisfactory to customers according to hotel standards. Be responsible for any negligence that leads to customer complaints.
• According to the requirements of superiors, complete dish updates on time to ensure that the developed dishes are of high quality and popular.
• In charge of the purchase, inspection, and preservation of raw materials, ensuring the safety, hygiene, freshness, and quality of raw materials, and preventing food hygiene accidents.
• Ensure that the responsible dishes meet the hotel's cost requirements in accordance with the hotel's cost requirements.
• Responsible for providing training on skills and hotel related knowledge for employees, including but not limited to hygiene, firefighting, equipment operation, product knowledge, Forbes standards, etc., to ensure that employees meet hotel requirements and ensure that the turnover rate of Sichuan cuisine chefs and food deliverers is lower than the hotel's indicator.
• Initiate requisition for materials and supplies and present it for approval.
• Liaise closely with Executive Chinese Chef for new methods of food preparation and recipes.
• Control daily set-up of banquets and buffets, market list and food wastage in order to maintain food costs of respective kitchens at predetermined levels; help reduce costs by controlling power  and fuel consuming machinery.
• Complete other duties as assigned.

Qualifications

Minimum 5 years experience as a Chinese cook or Sous Chef; hotel experience is preferred but not required.