Job Description :

• Supervise and manage daily operations in the kitchen
• Ensure food is produced professionally and meets the company quality standard
• Maintain and manage the stock control of food and materials for daily usage
• Design new food menus from time to time
• Control food costs in an effective manner
• Schedule staff roster and leave record
• Ensure the cleanliness of the work area, equipment, and cold storage areas
• Perform other related duties and ad hoc assignments as required

Requirements :

• 8-10 years or above relevant experience in the kitchen section in the Western restaurant environment, including experience as Sous Chef and Head Chef
• Preferably with Western Cuisine Restaurant / F&B Group Kitchen fine dining experience
• Good team leader and team player and ability to work under pressure
• Passion for food, exceptional work ethic and dedication
• Self-motivation, leadership, strong sense of responsibility
• Permanent HKID Holder
• Proficiency in spoken and written Chinese/Cantonese and spoken English

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