Chef De Cuisine

2019-05-23 10:10:00
Original 198
Summary :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


  • 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