須管理廚房各工作崗位的效率，控制成本，為團隊成員作編更安排及分配工作。
同時，亦須指導及激勵廚房隊伍，確保廚房隊伍不只出產高品質的菜餚，更期望讓賓客享有超乎所想的體驗。

職位介紹

• 為每位賓客提供高品質的出品和服務
• 監督及協助廚房的工作流程
• 監測原料和配料的質量
• 按公司的標準儲存及冷藏食品，以保證新鮮衛生
• 定期監察食物的準備工作，廚房成本，庫存水平和控制質量

職位要求

工作經驗：具最少八年於四、五星級東南亞餐廳的廚房工作經驗
技能 / 證書：對東南亞菜餚瞭如指掌；刀工精確熟練；了解HACCP的標準和準則
教育程度：中學畢業或等同學歷
語言能力：能操良好英語
電腦應用：基本程度

Job Purpose

Manage the efficiency of kitchen workstations by scheduling rosters, assigning work to team members, and controlling costs.
Motivate and coach the kitchen team to exceed guests’ expectations for high-quality food.

Key Responsibilities

• Deliver high quality products to every guest
• Monitor and assist with the kitchen workflow
• Requisition raw materials and monitor ingredients for quality control purposes
• Guarantee food is fresh, hygienic, and chilled and stored according to Company standards
• Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly

Competencies and Requirements

Experience: Minimum of 8 years’ culinary experience in a 4 to 5 star Southeast Asian kitchen
Knowledge/Certificates: Excellent product knowledge of Southeast Asian cuisine; accurate knife skills; understanding of HACCP standards and guidelines
Education: Secondary school diploma or equivalent
Language Ability: Good English
Computer Skills: Basic