Sous Chef / Chef de partie

Job Responsibilities:

• Create a weekly menu plan that includes local and international dishes, while adhering to the food cost budget
• Train, supervise, and lead a team of kitchen staff to maintain high standards of food quality and hygiene.
• Fill in for the Head Chef when needed, managing menu planning and execution
• Support kitchen operations in general, assist with food production, and follow up on daily production and food storage check.
• Support kitchen operations in general, assist with food production, and follow up on daily production and food storage check.
• Familiar with all kitchen equipment and operate properly in accordance with safety guidelines.
• Make sure food quality and hygiene are maintained at all times.

Job Requirements:

• Diploma or equivalent vocational training certificate required. Culinary school preferred.
• Culinary experience in hotels or fine dining restaurants is preferred.
• Knowledge about food portion control and food cost.
• Ability to work in a fast-paced and demanding environment, follow instructions from the Operations Team, and strive for perfection.
• Have passion for cuisine, a strong team player, cheerful, and possess good communication skills.
• Must have good written and verbal communication skills in Cantonese, including English and Mandarin.
• Candidates with less experience will be considered as Chef de Partie

We Offer︰

• 6 Days Off Per Month
• Monthly Incentive Bonus
• Year End Bonus
• Gratuity(tips)
• Duty Meal
• Career Advancement
• On Job Training
• Staff Referral Bonus
• Medical Insurance