Junior Sous Chef

• Free Duty Meal 免費膳食
• French-Vietnamese Cuisine 中環法越菜
• Closed on Sunday 星期日休假

Responsibilities:

• Oversee, plan and responsible for all ingredients and ensure all products are produced according to Company's standard
• Ensure that all items are produced in a timely and consistent manner.
• Quality, inventory level and wastage are adhered to the Company established standards.
• Provide guidance and supervision to a team
• Provide training, disciplinary actions, corrective and positive feedback on staff performance
• Participate in new product research and development process, encourage innovations
• Manage and responsible for the cleanliness, hygiene, equipment, and tools maintenance - Assist Executive Chef in implementing company's policies and procedures by developing plans and checklists

Requirements

1. Diploma or above in Hospitality Management or related disciplines are preferred
2. At least 8 years or above relevant experience, with experience in fine dining or luxury hotels is an advantage