Sous Chef

Responsibilities

• Assist the Executive Chef to monitor and manage the daily operation at the kitchen
• Develop the menu and food concept by initiating new products and culinary trend
• Monitor and maintain high standard of food quality, food hygiene and cost control
• Assist then Executive Chef to establish work schedule and organize work in kitchen
• Assign in details and specific duties to all employees under supervision and instruction
• Coordinate closely with the executive chef in determining quality and quantity of food materials to be purchased and prepared.
• Check maintenance of all equipment located in the areas under supervision and prevent damage or loss of Hotel properties

Requirements  

• Minimum 4 to 5 years solid experience in similar capacity at hospitality or international hotel(s)
• Strong knowledge of Western and Asian cuisine
• Well-versed in kitchen hygiene, service-oriented and innovative in both food preparation and presentation
• A good team player with excellent leadership and interpersonal skills.
• Excellent command of written and spoken English and Chinese.

Benefits

• 5 days work week
• Performance bonus
• Medical insurance
• Dental insurance
• Life insurance
• Special leave
• Duty meal
• Education allowance