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full-time
? Must be able to read and write to facilitate the communication process.
? Requires good communication skills, both verbal and written.
? Co-ordinate and organize menu production and food service
? Prepare for menu production and food service
? Cook and serve menu items for food service
? Co-ordinate and complete end of service requirements
? Work co-operatively as part of a kitchen production team.
? Display methods of leadership used to manage staff performance which encourages participation in the work environment.
? Display characteristics of a work environment which encourages teamwork and fosters staff motivation.
? Apply financial information to management activities.
? Establish and maintain a purchasing and ordering system.
? Establish and maintain a financial control system.
? Maintain a production control system.
? Minimum 8-10 years cooking experience required in restaurant and/or 5 star hotel
Maintain standard of food quality and production. Train, motivate and supervise kitchen brigade. Control food costs and coordinate the food service operation in line with demand. In achieving the above the Sous Chef liaises very closely with the Business Unit Managers.
The Chef de Cuisine will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel?s policies and procedures, ensuring that a high level of service is maintained.
Exercise quality control and portion control measures, as well as wastage minimization. Control food cost through accurate food requisition. Exercise manpower planning and control to minimize labor cost
To maintain a good relationship with all section sous chefs and has to be able to adapt to changing market needs. Therefore, has to keep informed of new cooking trends, methods, products and developments by visiting other comparable restaurants, hotels and reading of relevant literatures, if available.
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hotelJob
