Junior Sous Chef - Yamm (Buffet) (5-day work) 中菜廚師 - 自助餐 (五天工作週)

Responsibilities

• Monitor food preparation area and the kitchen, for the preparation and service of the all-day buffet 監控廚房和各食物準備區，以確保自助餐食物供應正常
• Observe and test food items being prepared according to the standard recipes, sample all food prepared up to the quality on portion control requirement 根據酒店標準，觀察及測試食物，以確保食物品質及配方達到要求
• Check on reservation to prepare sufficient quantity of food production 檢查及預訂足夠食材
• Act as Sous Chef in his absence and supervise team work 於上級休假期間，協助監督餐廳出品及管理團隊
• Check on all working premises and rquipment, ensure proper handling, sanitation, cleanness and maintenance 檢查工作環境和設備，確保在使用層面、衛生層面、清潔層面和維護層面均達到酒店要求
• Assure that all food prepared will be in accordance with hotel standard and quality 確保食物出品達到酒店的標準及品質要求
• Complete production charts for daily preparation with Sous Chef 與上級進行日常準備的完整生產圖表
• Check the daily set up of plate covers, hot food warmers and dish-out items 檢查廚具設置
• Maintain high standards of hygiene and sanitation comply to the HACCP standards 保持個人及環境衛生，並達到HACCP的標準

Requirements

• Over 7 years work experience in hotel or in similar capacity 七年或以上酒店廚部或相關工作經驗
• Holder of Hygiene Certificate or equivalent Certificate is preferred 具有衛生經理/衛生督導員資格優先
• Responsible and reliable 具責任感及可靠
• Can work under pressure with fast pace 能在急速的環境及壓力下工作