Sous Chef (1st Wok) - Chinese Restaurant

Your Day To Day

• Participate in the planning and costing of menus.
• Develop and write standard recipes. Develop new dishes and products.
• Ensure that outstanding culinary technical skills are maintained.
• Assist with organizing special events and special food promotions.
• Implements the hotel and department regulations, policies and procedures.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Communicates politely and display courtesy to guests and internal customers.
• . Maintain a hygienic kitchen.
• Establishes and maintains effective employee working relationships.
• Attends and participates in daily briefings and other meetings as scheduled.
• Works with Executive Chef in the preparation and management of the Department's budget.
• Works with Executive Chef in manpower planning and management needs.
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
• Ad-hoc duties – unexpected moments when we have to pull together to get a task done.
  
  

What We Need From You

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.
• Must speak local language(s).
• Having self-transportation is an advantage.
• Communication skills are utilized a significant amount of time when interacting with clients and the guests.
• Basic calculation skills are used frequently
  
  

Don't quite meet every single requirement, but still believe you'd be a great fit for the job We'll never know unless you hit the Apply button. Start your journey with us today.