Position summary
To assist the Chinese Executive Chef in the efficient management of the Chinese restaurant kitchen.
Primary Responsibilities:
- To work closely with the team and Executive Chef on day-to-day operation.
- To practise innovation and creativity by constantly introducing new creations and presentations of the Chinese/Cantonese cuisine.
- To be responsible for the total quality of food prepared which call for checks on taste, temperature, portioning and visual appearance of food.
- Responsible to ensure foods received are of the freshest quality.
- To provide feedback and actively participate in the development of the menus.
- To be responsible for the cleanliness, hygiene and tidiness of the kitchen with staff under his care observing strict rules of personal hygiene as stipulated by the National Environment Agency.
- To ensure that food cost is kept within approved budget.
- To achieve a high standard of food quality to meet the expectations of customers.
- Responsible for the training of staff in cuisine knowledge.
- To ensure that all kitchen equipment are kept in good working conditions.
- To ensure that the kitchens are in a neat and clean condition thereby posing no safety threat to kitchen staff.
- To undertake any other related task/duty/assignment that may be given by the Chinese Executive Chef.
Talent Profile
- Proven track record of working experience of not least than 5 years with established hotels in similar capacity.
- Secondary school education
- Experiences in Chinese and Cantonese cuisine
- Hardworking and self-starter
