Primary Responsibilities

• Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests. 
• Responsible for follow up in the consistent implementation of standard food preparation and presentation established for the outlet.
• Key in-charge of creating new and innovative products, dishes, plate and menus.
• Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen.
• Is responsible for food hygiene, safety and quality in the hotel.
• Complies with cost control procedures for food preparation.
• Identify training needs at the kitchen Department, develop & implements training for the Kitchen department talent.
• Greet and be generous to all guests and colleagues and always willing to offer assistance.
• Modifies working methods to comply with the brand philosophy.
• Perform related duties and special projects as assigned. Department

Knowledge and Experienceu

• Vocational certificate or diploma in professional cuisine.     
• Interpersonal skills to deal with guests and talent issues.
  
• Working with a passionate and multi-cultural F&B team.
  
• Excellent knowledge in cost control, marketing, promotion & HACCP hygiene management.
  
• Hands-on, creative, open minded, self-motivated and service-oriented with excellent communication & interpersonal skills.
  
• Able to work under pressure with flexibility of adapting in a fast-paced environment.
  
• Good command of written and spoken English; understand basic Mandarin and Cantonese are a plus.

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