Job Description
Responsible for overall culinary operation, which includes purchasing, receiving, storage and product control up to the proper creation, planning and implementation of creative menus for the entire Hotel.
Work closely with the Executive Sous Chef & Executive Chef to assure smooth operation in all aspects of the culinary operation.
Also coordinates with Service, Stewarding and Events team to facilitate excellent communication and ensure the realization of team established quality and service standards.
Key Job Requirements:
Minimum 2 years as a Sous Chef or Chef de Cuisine in a reputed Chinese restaurant or 5-star hotel.
Excellent command of English.
Excellent interpersonal skills and relations with customers.
Familiar with HACCP system and control.
Well versed with Classic and Modern Chinese Cuisine.
Displays initiative, customer oriented, creativity
(Not translated in selected language)