Assistant Executive Chef - Chinese Cuisine

Responsibilities:

• Check kitchen daily log for all sections and take follow up actions if necessary
• Set hygiene standard for food production areas, ensure proper implementation of food hygiene, food safety and personal hygiene system in the venues
• Responsible for designing menus, including master menu, seasonal menus and promotion menus
• Responsible for food cost control and ingredients selection
• Keep record for all recipes and update periodically
• Understand the market needs and trends, capable to design menus that appeal to the target markets
• Supervise and monitor the daily performance of kitchen staff
• Train staff on kitchen skills and food knowledge
• Control the daily market list and check incoming goods
• Monitor and control food wastage
• Account for the business and successful of the Chinese Restaurant and Catering business
• Monitor and maintain food cost of respective kitchens at pre-determined levels
• Maintain the level of profit margin of food production according to the forecast
• Perform any ad hoc duties as assigned by the superiors

Requirements:

• Minimum 10 years of experience in similar operations
• Holder of food hygiene course certificate is preferred
• Strong motivational, leadership, and communication skills
• Able to work under pressure and prioritize tasks