Chef

Job Description

• Developing new dishes
• Staying up to date with culinary trends and kitchen processes
• Prepare food for guests efficiently, economically, and hygienically as per standard recipes and procedures.
• Day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
• Use all equipment, tools and machines appropriately.
• Assist in inventory taking.
• Carry out any other reasonable duties and responsibilities as assigned.

Requirement:

• At least 3 years working experience in hotel or individual restaurant with high standards.
• Technical education in hospitality or culinary school preferred.
• Possess a valid health certificate.
• Knowledgeable of Western and Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.
• Proficient with a variety of steaming, baking and soup cooking techniques is an added advantage.
• Must have a variety of seafood and meat processing techniques.
• Familiar with a variety of cooked food processing, storing and receiving standards.
• Able to work with and consume all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Good command in verbal and written Mandarin is preferred.