Position Summary
Lead a small 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

Primary Responsibility
•Assist the Sous Chef with day-to-day operation of the kitchen
• Lead a small team in ensuring overall smooth operation of the kitchen with prompt service at all times
•Assist with menu planning and recipe development
•Participate in inventory management
•Participate in training and development planning
•Prepare, cook and present Food efficiently according to established standard
•Maintains High standards of Food hygiene, cleanliness and tidiness in all kitchen area
•Ensure work place safety practice is adhered to, especially when operating kitchen equipment
•Initiate corrective action for hazardous situation

Requirements
•High school graduated with culinary certificate
•1 year at a 5-star hotel or 2 years at a 4-star hotel or reputable restaurant
•1 year supervisory level experience knowledge and skills
• Product knowledge of international cuisine
• Basic culinary skills
• Supervisory skills, must be able to lead a small team
•Fluent with Cantonese or Mandarin, both written and spoken
•Able to walk and stand continuous for extended amount of time
•Team player