Chinese Sous Chef 中厨副厨师长

Duties & Responsibilities (include but are not limited to the following):
1. Plan, organise and direct overall operation of food production areas, achieve and maintain set levels of standard and quality according to Hotel’s Food and Beverage Manual.
2. Monitor food standards; maintain the level of profit margin.
3. Set standard of food and hygiene in food production.
4. Control the daily market list and check incoming goods and food wastage.
Qualifications:
1. Minimum 5 years experiences as Chinese food cook; hotel experience is preferred but not required
2. Mature, independent, tactful with good interpersonal & communication Skills.