Sous Chef/Junior Sous Chef (5 days) - Western Kitchen

Responsibilitie

• In-charge of western kitchen operation.
• To design menu for all western menus including but not limited to breakfast and banquet event.
• To prepare food according to Chef's specification and recipes.
• To assist in food requisition to ensure sufficient stock but no wastage.
• To ensure attractive display of food items, show pieces, etc, on display counters, buffets or where required.
• To send for requisitioned items from storeroom and personally double check quantities and quality.
• To follow and enforce the hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.
• To know the Hotel's fire and safety procedures and operation of kitchen and fire-fighting equipment.
• To co-operate and delegate work properly and in fair manner.  This is essential to the smooth operations of the kitchen.
• To minimize wastage and optimize leftovers.

Requirements

• 6-8 years relevant experience in Hospitality or related industry
• Team player with a positive attitude
• Self-motivated, responsible and multitasking ability
• Detail-minded and interpersonal skills
• Good in written and spoken in English & Chinese 
• Less experience candidate will be considered as Junior Sous Chef