Career Opportunities

Responsibility

• Assist Sous Chef in daily operation.
• Maintain kitchen equipment in good running order.
• Work as a team and offer help when necessary.
• Ensure good presentation and authentic taste of each dish to be served for a-la-carte and buffet.
• Supervise and take active part in cleaning of kitchen to ensure that it is clean and safe for operation at all time.
• Train subordinates to work independently.
• Work closely under the supervision of Sous Chef so that culinary operation can be carried out smoothly and effectively.
• Complete other duties as assigned.
• Ensure the delivery of brand promise and provide exceptional guest service at all times.
• Provide excellent service to internal customers in other departments as appropriate.
• Ensure that minimum brand standards have been implemented.
• Embrace all the standard of Wharf Hotels Global expectations
• Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies.
• Communicate on daily operations and quality control with kitchen closely.
• Exercise responsible management and behaviour at all times and positively representing the hotel management team.
• Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety.
• Ensure high standards of personal presentation and grooming.
• Respond to changes in the Restaurants, Bars & Events function as dictated by the industry, company and hotel.
• Attend training sessions and meetings as and when required.
• Carry out any other reasonable duties and responsibilities as assigned.
   

Qualifications

• Minimum 5 years experiences as western food cook; hotel experience is preferred but not required.
• Mature, independent, tactful with good interpersonal & communication Skills.