Your day-to-day
- Administers and adhere HACCP policies and procedures within the hotel
- Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
- Ensure the consistency in the preparation of all dim sum food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
- Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
- Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
- Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower
- Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
- Ensure new colleagues are properly trained, provide guidance and support when needed
- Liaise daily with colleagues to keep effective communications regarding guests’ feedbacks
- Able to provide professional, friendly and proactive guest service while supporting fellow colleagues
What we need from you
- Diploma / Vocational certificate in Culinary Skills or related field
- Minimum 3 years’ related experience as a chef including in 1 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen
- Skilled in traditional and modern dim sum craft
- Oral and written fluency in English and Chinese, Cantonese (optional)
- Menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
- Commitment to work rotating shifts, weekends and public holidays
- Valid Food Hygiene/ Food Handler certificate as required by local government
- Outgoing and people oriented
- Motivator and confident in problem handling
- Great communication skills
- Proficient in Excel and Microsoft word (optional)
- Look smart – wear your uniform with pride
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