ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible 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 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. REQUIREMENTS F. 5 or Above. Good in English, Putonghua and Cantonese is an advantage. High standards of professional manner with exceptional communication, presentation, interpersonal and problem-solving skills. Fresh graduates are also welcome.
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