Sous Chef - Harbour Grand Cafe 助理總廚 - 咖啡廳 (5-Day Work Week)

Responsibilities

• To control quantity by adjusting production according to projected covers
• To ensure foods are on time and avoid any delay
• To taste food quality in buffet and kitchen
• To controls quantity of produced product by overseeing orders and maintenance of recipes
• To control portion and presentation
• To actively involve self in the quality checking of received goods
• To directly involves in food cost forecasting and control
• To set and maintain service standards by clearly describing standards in writing and constantly comparing performance to standards
• To ensure and check the hygiene standard daily
• To ensure staff using proper equipment to protect themselves while working to prevent accidents
• To suggest to Senior Sous Chef appropriate suppliers for good needed for production
• To be responsible for all section / outlet kitchen operations as designated by the Executive Chef

Requirements

• Minimum 5 years' relevant experience in hospitality industry, with a minimum of 1 years in a similar position in a reputable hotel or sizeable service organization; Western restaurant production experience preferred
• Must possess good knowledge of food and cooking styles
• Must have the ability to conduct training on various food related issues
• Must possess expertise to coordinate with multiple tasks