Position Summary
- lead the 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
- lead the 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
- responsible for menu planning and recipe development
- responsible for inventory management
- Co-Owner of the financial performance of operation, along with outlet Manager
- ensure optimum Manpower planning for best efficiency
- lead and Coach the team for continuous improvement
- responsible for recruitment in selecting the most qualified/suitable candidates
- Representing outlet for inter-outlet/department collaborations

Requirements
Education:
- Diploma in Culinary

Experience:
- 5 years at a 5-star hotel or reputable restaurant
- 2 years Supervisory experience at Sous Chef level

Knowledge and Skills:
- Product knowledge of international cuisine
- Excellent culinary skills
- Strong leadership skills
- Computer literate Others:
- Fluent with Cantonese or Mandarin and English, both written and spoken
- Team player