POSITION SUMMARY- Lead the overall management of kitchen operation- Responsible for ensuring food quality, hygiene and work place safety established standards are achieved- Lead and drive training and development for continuous improvement of the team
PRIMARY RESPONSIBILITES- Lead the overall management of kitchen operation- Lead and supervise the team in ensuring overall smooth operation of the kitchen with prompt service at all times- Responsible for ensuring food quality, hygiene and work place safety established standards are achieved- Responsible for menu planning and recipe development- Responsible for inventory management- Co-owner of the financial performance of operation, along with Outlet Manager- Ensure optimum manpower planning for best efficiency- Lead and coach the team for continuous improvement- Responsible for recruitment in selecting the most qualified/suitable candidates- Representing outlet for inter-outlet/department collaborations
REQUIREMENTSEducation:- Diploma in Culinary
Experience:- 5 years at a 5-star hotel or reputable restaurant- 2 years Supervisory experience at Sous Chef level
Knowledge & Skills:- Product knowledge of international cuisine- Excellent culinary skills- Strong leadership skills- Training experience is compulsory- Computer literate
Others:- Fluent with Cantonese or Mandarin and English, both written and spoken- Team player