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Responsible for the efficient and successful operation of the designated Kitchen. Controls, checks and supervises the kitchen operations and works hands on as and when needed. Assumes the responsibility for training related functions of all staff and assists the Executive Chef in the day-to-day kitchen operations and represents.
Job Responsibility:
Supervise efficient, productive and profitable kitchen operations and ensure that high standards of food production and presentation are consistent throughout the hotel at all times
Total knowledge & understanding of Food Preparation Standard & Procedure
Ensure that all P&P and S&P are carried out consistently
Take part in the setting and evolving the standards and procedures
Comply with all hotel and corporate Safety and security guidelines
Together with the Executive Chef schedule working hour of all kitchen staff, taking into consideration volume of expected business but being careful at all time to conserve labor cost
Assigns in detail, specific duties to all associates under supervision and instructs them in their work
Works very closely with the Steward Coordinator whose duty is to keep kitchen area clean and orderly
Requirements:
High school graduate, preferred – Completed Technical education in Hospitality or Culinary school
At least 10-15 years kitchen experience in 5 Star Hotel and at least 5 years at supervisory level, with a minimum of 3 years as Chinese Executive chef
Creative and outgoing personality
With a very Proactive and positive attitude to work, and demonstrate flexibility
Excellent Chinese kitchen cooking knowledge, techniques and skills
Strong leadership and organizational abilities and must have Training accreditation
Good command of English and a good communicator
What we offer:
Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resort