Junior Sous Chef

Responsibilities:

- Responsible for food preparation and kitchen operation especially for the dinner service/event/banquet
- Ensure food quality is completely to guest satisfaction
- Support menu design and review ingredients for different seasons and festive promotion
- Assist in managing the kitchen operation including but not limited to rostering, cost control, inventory control, hygiene and safety
 

Requirement:

- Able to communicate in Cantonese fluently
- At least 4 years experience in western cuisines operation
- Professinal training from culinary insitution/VTC is a plus
- Holder of Hygiene Manager certificate
- Able to work independently and self-motivated
- Strong sense of responsibility
- Good communication and interpersonal skills