Sous Chef (Western Cuisine)

:

Responsibilities

• Leading and managing kitchen staffs, and providing on the job training.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Comply with and enforce sanitation regulations and safety standards.
• Promotes teamwork and flawless interaction between the different kitchens /outlets.
• Supervising and organizing kitchen activities in a hygienic & safe environment.
• Controlling food cost and quality, food hygiene and work safety, quality and consistency according to Disney's standard compliance.
• Prepares some elaborate dishes for multiple locations.
• Maintains kitchen equipment and manage utensils inventory.

Requirements

• Understanding of a Hazard Analysis Critical Control Point (HACCP), general food sanitation and safety.
• Good at leading and managing culinary staffs in a concept operation.
• Experience in high quality, 4 and 5-star hotel and / or restaurant operations.< /span>
• Be creative and to have a good knowledge about food product and technics.
• Good organizations skills and be able to thrive in a rapid changing environment.
• A people leader and able to motivate the team to achieve highest performance and standard.
• Fluent English,Cantonese and Mandarin preferred but not required.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry's best practices.

HKProfessional
#LI-NL1