Sous Chef

Position Summary

- Assist the Chef de Cuisine with 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

• 協助廚師長全面管理廚房營運
• 負責確保食品品質、衛生和工作場所安全達到既定標準
• 領導和推動培訓和發展，以不斷改進團隊

Primary Responsibility

- Assist the Chef de Cuisine with 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 - Assist with menu planning and recipe development - responsible for inventory management - Assist with financial performance of operation - Manpower planning - lead and drive training and development for continuous improvement of the team

• 協助廚師長全面管理廚房營運
• 負責確保食品品質、衛生和工作場所安全達到既定標準
• 領導和推動培訓和發展，以不斷改進團隊

Requirements

Education: - High school graduated with Culinary certificate - Diploma in Culinary is an added advantage Experience: - 3 years at a 5-star hotel or 5 years at a 4-star hotel or reputable restaurant - 2 years Supervisory experience at Junior Sous Chef level Knowledge and Skills: - Product knowledge of international cuisine - Excellent culinary skills - Leadership skills - Training experience is compulsory - Computer literate Others: - Fluent with Cantonese or Mandarin and English, both written and spoken 

• 高中教育
• 具備良好的語言及溝通技巧
• 必須具備長時間連續行走和站立的能力
• 5 年 5 星級酒店或 7年 4 星級酒店或知名餐廳的工作經驗