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Chinese Kitchen Dim Sum Head Chef 中厨房点心厨师长

Guangzhou, Guangdong, China

Chinese Kitchen Dim Sum Head Chef 中厨房点心厨师长

  • Guangzhou
  • Kitchen Division
  • Full time
  • Closing at: Mar 7 2022 at 23:55 HKT

Duties and Supporting Responsibilities:

  • Be present and hands on in preparation and presentation of foods as required.
  • The Sous Chef is assisting the Chinese Division Executive Sous Chef with the production and quality control of all foods prepared in his/her respective area section.
  • Works closely with the Chinese Division Executive Sous Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
  • Conduct weekly inspections of kitchens and restaurants with communicated follow-ups.
  • Assists Chinese Division Executive Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends. Propose and initiate new ideas, services and products.
  • Plan, co-ordinate and supervise all menu implementations in conjunction with the Chinese Division    Executive Sous Chef in a timely manner.
  • Conduct daily inspections throughout all assigned kitchen sections to observe operational standards relating to section responsible products and follow up with the Chinese Division Executive Sous Chef.
  • Constantly strive to improve kitchen-operating procedures
  • Perform any other reasonable duties as required by the department head

 

Job Requested:

  • Have a recognized culinary college and college diploma or above.
  • At least two years working experience in five-star hotel or high-end restaurant.
  • Good cooking knowledge and deep foundation.
  • Pay attention to work effectiveness; Good interpersonal skills.
  • Proactive team spirit.
  • Strong effective communication skills.

 

工作职责/职位描述:

  • 必须直接参与菜品的备料,加工和装盘
  • 协助中餐行政副总厨在其各自责任区域内完成所有食物准备工作及食物出品质量控制。
  • 与中餐行政副总厨紧密协作,为零点餐厅,宴会筹划出品,制作并更新菜单,并提供相关支持。
  • 按周检查并跟进本档口及餐厅相关议程。
  • 协助中餐行政副总厨制作,拓展新菜品以跟进当前市场动态趋势;尝试并实践新菜品概念,新服务思路,新产品等。
  • 及时与中餐行政副总厨一起规划,协调,监督各个新菜单的推广,执行。
  • 在各自厨房区域严格检查所有出品并将菜品质量视察结果汇报给中餐行政副总厨。
  • 致力提高厨房生产加工工艺及流程
  • 根据上级要求及工作需要调整工作职责范围。

  

岗位要求: 

  • 拥有经认可的烹饪学院及大专文凭以上。
  • 至少两年以上五星级酒店或高级餐厅相关工作经验。
  • 良好的烹饪知识及深厚的基础。
  • 注重工作成效;拥有良好的人际关系处理技巧。
  • 具备主动进取的团队精神。
  • 有较强的有效沟通能力。

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