Responsibilities

• Supervise the daily operation of the kitchen of Western cuisine, including food production, food quality control, presentation and hygiene management
• Maintain, improve and ensure food quality and consistency excellence to comply with proper food hygiene and safety requirements
• Monitor and review production procedures to maintain and improve productivity to meet demand schedules and required production volume
• Support the culinary team with guidance by successfully applying experience and sound technical knowledge
• Achieve excellence for the production team by training and coaching team members for continuous product consistency and improvements
• Be instrumental in the meal and dish design development team to continuously upgrading and enhancing the product by demonstrating culinary knowledge, experience and trend setting innovation

 Requirements

• At least 15 years of international culinary and management experience in hotels, restaurants or catering institutions
• Competent knowledge of Western cuisine and large scale food production and handling processes
• Strong understanding and trained in Food Safety & Kitchen Hygiene
• Excellent leadership, communication and interpersonal skills
• Excellent food presentation skills and possess upfront personality in presentation to internal and external customers
• Good command of English and Chinese both spoken and written
• Knowledge in MS Office applications

We offer a competitive remuneration package and full range of benefit. Interested parties please send your resume via post, email or fax to People Department.

Post: 11 Catering Road East, Hong Kong International Airport, Lantau, Hong Kong

 Fax: (852) 2116 0523

Personal data collected will be treated in the strictest confidence and only be used for recruitment related purpose. Applicants who do not receive notification for interview within six weeks may consider their application unsuccessful.