Asian Chef - Harbour Grand Cafe

Responsibilities

• To ensure that the quality of food in his/her section as assigned by the Executive Sous Chef will, at all times be maintained to the standards set in the Standard Operating Procedures.
• To be responsible for maintaining the quality of food, planning, directing, controlling, coordinating and participating in the activities of all personnel engaged in cooking, preparing food and cleaning of the outlet kitchen.

Requirements

• Minimum 3 - 5  year of relevant experience in hospitality industry, peferrably in a reputable hotel or sizeable service organization; and fine dining experience preferred
• Must possess good knowledge of Asian food and cooking styles