Chef De Cuisine

Job description

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 Responsibility - 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

Diploma in Culinary Experience

• - 5 years at a 5-star hotel or reputable restaurant - 2 years Supervisory experience at Sous Chef level Knowledge and 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