RESPONSIBILITIES

• Support Executive Chef in running day to day kitchen operations.
• Coordinate the selection, training, development and evaluation of kitchen employees to ensure that established cultural and core standards are met, including long-range strategic planning for the operation of each outlet.
• Ensure that sanitation standards are in compliance to ensure cleanliness and kitchen organization.
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Control labour and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Effectively plan and develop menus for the club considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

REQUIREMENTS

• Minimum 2 years’ experience in the capacity of Executive Sous Chef managing culinary operations in clubs/hotels industry.
• Sound knowledge of Asian and Western cuisines.
• Strong leadership, planning and communication skills to lead a diverse team.
• Good command of spoken and written English.
• Work on shift duties including weekends and public holidays.

Interested parties please send your full resume with indication of the position, expected salary and date of availability to the Human Resources Department, Ladies’ Recreation Club, 10 Old Peak Road, Mid-Levels, Hong Kong or by email.