Job Responsibilities:

• Execute and monitor daily food preparation, quality control, food cost control

• Support management with new food concepts, pricing and products innovation

• Standardize production recipes to ensure consistent quality

• Ensure that appropriate sanitation, maintenance and Safety Standards are followed

• Recruit, train, schedule and manage kitchen personnel

• Plan food ingredients order & assist in inventory management
  

Job Requirements:

• 10 years or above experience, with at least 5 years as Head Chef (Western cuisine) in a reputable restaurant, hotel, or similar establishment

• Experienced in all day dining and banquet food production

• Hygiene Manager Certification or similar food safety qualification

• Sound knowledge of food and beverage management and production skills

• Strong leadership, planning, communication, training and coaching skills

• Good in both written and spoken Chinese and English

Benefits:

• 6 rest days per month

• 10 days Annual Leave

• Birthday Leave

• Cash & credit card tips

• Transportation allowance

• Discretionary Sales Target Bonus

• Medical scheme

• Staff shuttle bus

• Staff Discount

• Duty Meal
  

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