POSITION SUMMARY

• Lead the overall management of multiple kitchen operations
• Responsible for ensuring food quality, hygiene and work place safety established standards are achieved
• Plan and lead financial performance of kitchen operations towards optimum efficiency

PRIMARY RESPONSIBILITES

• Lead the overall management of kitchen operations with clear defined goals
• Lead and coach the Culinary team, especially the Chef de Cuisines
• Supervise and ensure food quality, hygiene and work place safety established standards are achieved
• Responsible for marketing strategies including market research, menu planning and recipe development
• Supervise and ensure proper inventory management practice
• Co-owner of the financial performance of operations, along with Exec. Manager
• Participate in research and development of kitchen operations process and/or machinery
• Responsible for recruitment in selecting the most qualified/suitable candidates
• Representing Culinary team for inter-outlet/department collaborations

REQUIREMENTS

Education:

• Diploma in Culinary
• Bachelor Degree in Hospitality/Management is an added advantage

Experience:

• 10 years at a 5-star hotel or reputable restaurant
• 5 years Supervisory experience at Chef de Cuisine level

Knowledge & Skills:

• Product knowledge of international cuisine
• Alert with F&B related trends
• Excellent culinary skills
• Strong leadership and management skills
• Training experience is compulsory
• Computer literate

Others:

• Fluent with Cantonese or Mandarin and English, both written and spoken
• Aged below 55 years old
• Team player