Job Description
Essential Duties and Responsibilities
- Organizes and sets up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximize productivity.
- Ensures that all dishes from that section are prepared consistently and according to standard recipes.
- Assists the Pastry Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.
- Monitors food and operating costs and controls these by reducing waste.
- Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
- Works in any sections of kitchen when necessary or as requested by the Pastry Chef or Executive Pastry Chef.
- Ensures the sanitation standards for kitchen are being met.
- Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
- Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Requirements
- F5 or Higher Diploma in Hospitality or Tourism management is an advantage
- Minimum 5 years experience in hospitality, catering, baking and food production industry
- Good in English, Putonghua and Cantonese is advantage
- High standards of professional manner with exceptional communication, presentation, interpersonal and problem solving skillsr with exceptional communication, presentation, interpersonal and problem solving skills