Sous Chef

Job description

Position Summary

• Assist the Chef de Cuisine with 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
• Assist the Chef de Cuisine with 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

• Assist with menu planning and recipe development - responsible for inventory management
• Assist with financial performance of operation
• Manpower planning - lead and drive training and development for continuous improvement of the team Requirements Education:
• High school graduated with Culinary certificate

Diploma in Culinary is an added advantage Experience

• - 3 years at a 5-star hotel or 5 years at a 4-star hotel or reputable restaurant - 2 years Supervisory experience at Junior Sous Chef level Knowledge and Skills:
• Product knowledge of international cuisine
• Excellent culinary skills
• Leadership skills
• Training experience is compulsory

Computer literate Others

• Fluent with Cantonese or Mandarin and English, both written and spoken
• Aged below 55 years old
• Able to walk and stand continuous for extended amount of time
• Team player