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

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

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 - Aged below 55 years old - Able to walk and stand continuous for extended amount of time - Team player