ESSENTIAL DUTIES AND RESPONSIBILITIESResponsible for the daily operation of the assigned kitchen, including production, preparation and presentation, ensure the quality and consistency of service delivery in alignment with the overall hotel initiatives and brand service standards. Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations. Organize and set up the assigned section of the Food & Beverage and Kitchens as efficiently as possible to increase speed and maximize productivity. Assist Chef de Partie & Sous Chef in ensuring that all culinary standards in that section comply with company and hotel policies. Ensure that operating and kitchen equipment are maintained to a good standard with minimum breakage. REQUIREMENTSMinimum 3 years’ relevant working experience in a sizeable luxury hotel, with at least 1 year in similar capacity. Good in English; Putonghua and Cantonese are an advantage. High standards of professional manner with exceptional communication, presentation, interpersonal, and problem-solving skills.
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