Chef de Cuisine – Main Kitchen

Job Responsibilities:

• Overseeing the Main Kitchen and Production Kitchen to provide culinary service for Garden Lounge, Murray Lane, In-room Dining and takeaway service
• Leading a team of 20+ members of Hot Kitchen, Cold Kitchen, and Preparation Kitchen operations of various meal periods including breakfast, lunch, afternoon tea and dinner.
• Re-engineering main and seasonal a la carte and semi-buffet menus to provide variety and quality to meet the expectation of discerning guests
• Developing new dishes, conducting training and creating recipes to uphold consistency in production
• Managing food cost, inventory level, manpower arrangement, operating equipment, hygiene standard and safety practice in the kitchens

Job Requirements:

• With at least 10 years in handling main kitchen operations in well-established hotels and a minimum of 3 years in a Sous Chef or above position
• Familiar with the operation of Café Kitchen, Main Kitchen and Production Kitchen for various meal periods
• Agile and with high stamina to handle volume business without scarifying quality
• Fast assimilation to the work environment, flexible, organized and strong in multi-tasking
• Strong business acumen, passionate about culinary and able to lead the team to maintain operations and solve problem
• Proficiency in Chinese and English is a must