Head Chef

Responsibilities:

• Report to Executive Chef
• Run the kitchens efficiently and ensure high quality products are produced according to standards
• Plan and implement new menus and recipes
• Supervise the team’s performance through proper guidance and trainings
• Ensure the team adhere to hygiene and safety standards
• Coordinate with service teams and other departments to ensure smooth operations
• Be responsible for roster preparation, cost control and inventory control

Requirements:

• Diploma or above in Culinary Management or related disciplines
• Minimum 6 years’ relevant working experience gained at luxury hotels, clubs or reputable restaurants
• Experience in managing multi operations with high volume
• Experience in managing banquet and events is an added advantage
• With strong leadership caliber, such as independent and proactive personality, maintain a step up mentality, good communication and interpersonal skills
• Good command of English and Chinese