Sous Chef (Western Cuisine)

Responsibilities:

• Supervise and manage daily operations in the kitchen

• Ensure food is produced professionally and meets the company quality standard

• Maintain and manage the stock control of food and materials for daily usage

• Design new food menus from time to time

• Control food costs in an effective manner

• Schedule staff roster and leave record

• Ensure the cleanliness of the work area, equipment, and cold storage areas

• Perform other related duties and ad hoc assignments as required

Requirements:

• 8  years or above relevant experience in the kitchen section in the Western restaurant environment, including experience as Sous Chef

• Preferably with Western Cuisine Restaurant / F&B Group Kitchen fine dining experience

• Have Mediterranean Cuisine Restaurant experenice is an advantage

• Good team leader and team player and ability to work under pressure

• Passion for food, exceptional work ethic and dedication

• Self-motivation, leadership, strong sense of responsibility

• Permanent HKID Holder

• Proficiency in spoken and written Chinese/Cantonese and spoken English

• Location: Causweay Bay

Our competitive compensation package including:

• Target Bonus / Tips / Duty Meal / Discretionary Bonus

• 6 Days Off / 12 Days Annual Leave / Statutory Holidays

• Marriage Leave / Birthday Leave / Birthday Coupon

• Professional Training and Promotion Opportunity