Senior / Sous Chef

Responsibilities:

• Manage and ensure the smooth running of the daily kitchen operation
• Ensure high standard of food quality and kitchen hygiene
• Fully understand of menu items, recipes, ingredients, cooking methods & food presentation
• Responsible for training, manpower planning & menu design
• Work closely with Restaurant Manager & Marketing team for promotional plans
• Maintain food cost according to operating budget & inventory control

Requirements

• 8 years of working experience in hotels/ catering group, with at least 2 years in similar capacity
• Strong leadership, interpersonal & problem-solving skills
• Good communication skills (in written/ spoken English);
• Self-motivated and disciplined;
• Good team player
• Perform multi-tasks under pressure