Sous Chef - Japanese Cuisine 副總廚 - 日本菜

Harbour Grand (H.K.) Resources Limited

Responsibilities

To control quantity by adjusting production according to projected covers.
To control quantity of produced product by overseeing orders and maintenance of recipes.
To control portion and presentation.
To obtain guest feedback by maintaining active presence in outlet during the operating hours.
To actively involve self in the quality checking of received goods.
To directly involve in food cost control.
To propose new items and help with menu development.
To encourage team to come up with new ideas regarding menu items.
To participate in creating special projects, themes and festivals.
To set and maintain service standards by clearly describing standards in writing, constantly comparing performance to standards.
To ensure the working area and all equipments be tidy and clean all the time.
To control kitchen market lists on a daily basis.
To be responsible for Japanese kitchen operations as designated by Superior and Management team.

Requirements

Minimum 5 years' relevant experience in hospitality industry, with a minimum of 3 years in a similar position in a reputable hotel or sizeable service organization; Japanese restaurant production and 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.

更多工作資料

薪酬	薪金面議
待遇	五天工作週恩恤假牙科計劃彈性花紅教育津貼員工免費膳食保險計劃婚假醫療計劃交通津貼
工種	餐飲 · 酒店 - 廚房
工作地點	炮台山
僱用形式	全職