Sous Chef - Whisk (Fine Dining) (5-day work) 主廚 - 西餐 (五天工作週)

Responsibilities

• Responsible to manage the kitchen operations and leading the culinary team.
  負責管理廚房的日常營運，並領導團隊。

• Ensure compliance with food hygiene and Health and Safety standards.
  確保食物衛生、職業安全等標準合乎公司要求。

• Monitor food items being prepared according to the standard recipes, sample all food prepared up to the quality on portion control requirement.
  管控食物製作，以確保食物烹調、質素、份量等合乎公司要求。

• Supervise and provide proper training to the chefs and maintaining a smooth kitchen.
  提供督導及培訓予廚房團隊，維持廚房運作順暢。

• Work closely with the supervisor to create various tastings for new and existing products.
  與主管合作，優化現有菜式，並定期創作新菜式。

• Assist in ad hoc duties assigned by supervisor.
  根據主管安排，處理其他相關工作。

Requirements

• Minimum 8 years’ relevant experience with 3 years supervisory experience in Western Fine-Dining Culinary
  8年或以上相關工作經驗，當中具備3年西式廚房督導的經驗

• Holder of Hygiene Certificate or equivalent Certificate
  具有衛生經理/衛生督導員資格

• Excellent communication skill and ability to work under pressure
  良好的溝通技巧，並可在壓力下專業地工作

• Pleasant, creative, service-oriented and outgoing personality
  性格樂觀、富有創造力、注重服務質素

• Good command of written and spoken English & Chinese (Cantonese & Mandarin)
  良好英語、粵語及國語溝通能力