Job Description
Supervise and manage daily operations in the kitchen
Ensure food is produced professionally and meets the company quality standard
Maintain and manage the stock control of food and materials for daily usage
Design new food menus from time to time
Control food costs in an effective manner
Schedule staff roster and leave record
Ensure the cleanliness of the work area, equipment, and cold storage areas
Perform other related duties and ad hoc assignments as required
Requirements
8-10 years or above relevant experience in the kitchen section in the Western restaurant environment, including experience as Sous Chef and Head Chef
Preferably with Western Cuisine Restaurant / F&B Group Kitchen fine dining experience
Good team leader and team player and ability to work under pressure
Passion for food, exceptional work ethic and dedication
Self-motivation, leadership, strong sense of responsibility
Permanent HKID Holder
Proficiency in spoken and written Chinese/Cantonese and spoken English
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About the Company
Our client is a young hospitality group with an impressive portfolio of boutique cafes and restaurants in Hong Kong.