Job description
- Responsible for managing all the work of the wok department, mastering all the techniques and knowledge of the kitchen.
- Conducting, guide and teach the line cooks to improve cooking techniques.
- Work closely with other department's Head Chef during services.
- Ordering of ingredients, inspecting, and accepting purchased ingredients.
- Responsible of preparing and processing raw ingredients, cooked food and cold dishes.
- Responsible for the storage and use of cooking ingredients in storage space and refrigerators.
- Coordinate with Restaurant Manager to check on inventories, delivery accounts and calculation of the food costs.
- Supervise the work of the department, monitor the dosage and the quality of ingredients use.
- Supervise that the staffs strictly follow the procedures and regularly inspect and maintain the facilities and equipment. Check gas switch, burner, fire equipment, fire prevention work
- Complete the work that is assigned by the Executive Chef/ Head Chef.
Experience
- Must have at least 8 years of experience in traditional Cantonese/ Teochew cuisine
- Extremely high quality standard oriented chef to be able to satisfy local and as well international traveler guests with high expectation with new existing food to try.
- Chef will strive to go above and beyond guest expectation in order to have return guest
- Good attitude, proactive and reliable
- Team work and passionate
- Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times
- Instils an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts.
- Open minded and willing to take constructive criticism
- To communicate and assign tasks and job responsibility