Manage the efficiency of kitchen workstations by scheduling rosters, assigning work to Team Members, and controlling costs. Motivate and coach the kitchen team to exceed guests’ expectations for high-quality food.

• Monitor and assist with the kitchen workflow
• Requisition raw materials and monitor ingredients for quality control purposes
• Guarantee food is fresh, hygienic, and chilled and stored according to Company standards
• Maintain HACCP standards for dry and cold storage, and clean and tidy kitchen and utensils
• Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly
• Monitor consumption and maximise capacity of resources and equipment

Experience: Minimum of 7 years’ culinary experience in a 4 to 5 star hotel kitchen

Knowledge/Certificates: Excellent product knowledge of international cuisine; accurate knife skills; understanding of HACCP standards and guidelines

Education: Secondary school diploma or equivalent

Language Abilities: Good Cantonese and English

Computer Skills: Basic