Section Head - Hot Kitchen (5-Day Work Week, Sunday Off, Public Holidays) 分部主管 - 熱廚房 (五天工作制、星期日及公眾假期休息)

“Food is people’s paramount concern” (民以食為天)

If you enjoy creating and mastering various types of European cuisine, this is definitely your cup of tea! Come and join us!

What You’ll Do

• Responsible for the food preparation & production of Hot Kitchen
• Act as Sous Chef in the absence of the Sous Chef, and work closely with Sous Chef and Section Heads to maintain and upgrade the food standards
• Assist in sample cooking, presentation, and implementation of new menus
• Achieve the food quality standard in line with the Club’s requirements
• Ensure the food hygiene & safety standard are achieved according to the HACCP requirements
• Maintain the stock control of food and minimize the wastage
• Provide on-the-job and departmental training to the sub-ordinates

What You’ll Need

• Minimum 7 years’ relevant experience in hot kitchen, preferably in the club, hotel or catering industry
• Good knowledge of Western culinary techniques
• Basic knowledge of HACCP standard
• A creative team player with good communication and interpersonal skills
• Proactive, well organized, self-motivated, and flexible