Career Opportunities

Responsibility

• Provide efficient food service for guests and staff with cost-effective and good-value offerings. Prepare dishes strictly following standard recipes while complying with food hygiene requirements.
• Supervise daily normal kitchen operations. Assist the Head Chef / Sous Chef in kitchen administration to maintain superior food quality. Support the Head Chef / Sous Chef in kitchen operation management to deliver highly efficient service.
• Plan, prepare and present high-quality food and plating presentations for designated outlets. Adhere strictly to recipes, production specifications and plating standards at all times.
• Maintain ongoing cleanliness and sanitation in line with hygienic standards formulated based on safe and reliable operating procedures. Comply with all HACCP requirements throughout hotel daily operations.
• Operate all kitchen equipment, utensils and machinery correctly. Be available to undertake takeaway duties when required. Be assigned to perform work at off-kitchen locations as needed. Carry out inventory stocktaking tasks upon request.
• Keep all kitchen staff informed of occupancy rates, banquet schedules, demand forecasts and revenue targets. Prepare menus promptly as instructed.
• Maintain close working liaison with the Stewarding Department to guarantee high-standard cleaning work and minimize breakage losses. Respond promptly to every guest request to achieve guest satisfaction.
• Maintain a professional and positive attitude towards colleagues and supervisors at all times. Conduct oneself in accordance with hotel regulations and employee handbook to facilitate smooth departmental operation.
• Coordinate, organize and participate in the production of all kitchen-related food items; cross-check against à la carte menus, daily menus and seasonal special menus. Consistently uphold pre-set standards for menu presentation, portion control and food costing.
• Monitor food quality and portion quantities to maximize raw material cost savings. Inspect food items prepared by team members against required specifications and make necessary adjustments accordingly. Oversee the entire food preparation process to ensure food is produced accurately and on schedule.
• Understand, practice and promote teamwork continuously to meet departmental missions, targets and overall operational standards. Perform any other reasonable ad-hoc duties as assigned.

Qualifications

• Possess 3 to 4 years of working experience in coffee shops or high-end independent restaurants of four-star and five-star hotels.
• Capable of rational consumption and effective cost control of all food products and ingredients.
• Able to prioritize daily tasks and complete all assigned work on schedule.
• Capable of working efficiently under pressure, remaining calm and resolving operational and practical problems properly.
• Able to work in humid, high-temperature and occasionally noisy kitchen working environments.
• Equipped with professional Chinese and Western cuisine cooking knowledge matching the position, capable of delivering high-efficiency and high-quality work outputs.
• Solid professional knowledge of food safety management systems and relevant operating specifications.
• Possess effective leadership capabilities and professional staff training skills.