ESSENTIAL DUTIES AND RESPONSIBILITIES
- Organise and set up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximise productivity
- Ensure that all dishes from that section are prepared consistently and according to standard recipes
- Assist the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures
- Monitor food and operating costs and controls these by reducing waste
- Train the culinary associates in that section of kitchen in the skills necessary for them to perform their function
- Work in any sections of kitchen when necessary or as requested by the Sous Chef or Head Chef
- Ensure the sanitation standards for kitchen are being met
- Is familiar with all sections of the kitchen to facilitate the flexible use of associates
- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
REQUIREMENTS
- F.5 or Higher Diploma in Hospitality or Tourism management is an advantage
- Minimum 3 years experience in hospitality, catering, baking and food production industry
- Good in English, Putonghua and Cantonese is advantage
- High standards of professional manner with exceptional communication, presentation, interpersonal and problem solving skills
