Job Responsibilities: 
• To assist Sous Chef in the daily operation to produce high quality products as per their best knowledge.
• Train subordinates on food production, hotel’s standards, hygiene rules and regulations, to follow hotel policies and procedures. Able to supervise a shift in Sous Chefs’ absent.
• Execute all assigned tasks as directed and delegated from his or her supervisors.
• Assist Sous Chef to research and test new food products in conjunction with Company initiatives.
• Enforce the Hotel food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

Job Requirements:
• Secondary school or equivalent required.
• Culinary Education preferred.
• At least 3 years of experience in the same position of field.
• Good communication skills (verbal, listening and writing) in Cantonese and Mandarin.