Executive Sous Chef 行政副总厨

Duties and Supporting Responsibilities:

• Check standard recipes and food preparations, ensuring proper portion control, uniformity of taste and quality.
• Monitor daily food requisitions and kitchens transfers in order to achieve the stock rotation desired.
• Report problems, failures of machines or small equipment and follow up on it.
• Be responsible and accountable for the assigned section’s food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow-up with Outlet Managers.
• Plan to co-ordinate and supervise all menu implementations in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• To hold all recipes in master files for future reference.
• Carry out other duties as and when requested by management.
• Identify areas of improvement through suggestions.

Job Requested:

• Minimum of 2 years’ experience in the same position in an international hotel.
• Excellent communication of both spoken and written English and Chinese.
• Strong leadership skill and interpersonal skill.