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 barbeque and roasted 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 roasting techniques for meat and poultry
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
