Chef De Cuisine

• To Supervise efficient, productive and profitable kitchen operations
• To controls that the team follows standard recipes and methods of preparation
• Responsible for the quality of all food prepared in the kitchen
• To be very careful to prevent the use of spoiled or contaminated products in any phase of food preparation
• To assist with the development and test of the new dishes and production
• To be responsible for hygiene standards with the stewarding and kitchen team for storerooms, refrigerators and work areas
• To ensure personal cleanliness, grooming and proper discipline of the kitchen team is maintained at all the time
• To control standards of food production and presentation throughout the restaurant
• To controls that the kitchen team follows standard recipes and methods of preparation
• To be total knowledgable and understanding of food preparation Standard and Procedures
• To ensure that all the equipment and fixtures are well maintained and reports any faults and damage and follow up in fixing accordingly
• To handle perishable and dry goods according to the established stock before reordering
• To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company
• To adhere to the safety legislation, policies and procedures

REQUIREMENTS

• Good presentation, dynamism, sense of service, a keen eye for detail and hospitality, passionate about wine and gastronomy
• At least 2 years of full-time work experience in the field of F&B
• Speak fluent Chinese and basic English, Speaking French is better.
• Educational background: Graduated from F&B