Title: Junior Sous Chef, F&B Fine Dining (Cantonese Cuisine)
Job Requisition ID:
1368
Primary Responsibilities
- Assist Chef with overseeing the culinary operations, menu planning, inventory and food cost control
- Supervise, coach and motivate the team in the kitchen
- Ensure that the culinary team maintains its quality and standard of cooking whilst complying to health and safety standards
- Following kitchen and hygiene set standards
- Responsible for the management and progress of cooks
- Providing 100% outstanding, satisfactory service to customers
Requirements
- Possesses a certificate in Culinary Skills / GCE 'O' level or equivalent
- Minimum 4 years of relevant experience in fine dining restaurants (preferably Cantonese)
- Good interpersonal, communication and supervisory skills
- Knowledgeable about HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications
- 5 working days per week with the ability to work on weekends/public holidays and rotating shifts