MoJob Daily

Position Summary • Responsible for the efficient and successful operation of the designated kitchen. • Controls, checks and supervises the kitchen operations and works hands on as and when needed. • Assumes the responsibility for training related functions of all the staff. • Assists the Executive Chef in the day-to-day kitchen operations and represents him, in his absence, with all its responsibilities. Primary Responsibility • upervise efficient, productive and profitable kitchen operations and ensure that high standards of food production and presentation are consistent throughout the hotel at all times. • Responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure that all dishes are uniform and that established portion sizes are adhered to. • Careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food. • Ensure that outstanding special events and special food promotions are carried out. • To control standards of food production and presentation throughout the hotel. • Responsible for hygiene standards with the Steward Coordinators, in all kitchens, store room, refrigerators and work areas. • Assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware and trains his staff to follow this rule. • Assist with the costing and pricing of menus and other food services having taken into consideration the profit margins lined out in the hotel budgets. Requirements • Must have a good knowledge and understanding of Western and basic Asian cuisines. • Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills. • Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation. • Must be a good trainer. • Good command of English and a good communicator. • Minimum requirements - High school graduate. • Preferred - Completed technical education in hospitality or culinary school. • At least has 5 years kitchen experience in 5 star hotel at supervisory level, with a minimum of 3 yrs as Junior Sous Chef. • Fluency in English and Cantonese, both written and spoken. • Training skills and leadership. • With a very proactive and positive attitude to work, and demonstrate flexibility.