Check standard recipes and food preparations, ensuring proper portion control, uniformity of taste and quality.
Monitor daily food requisitions and kitchens transfers in order to achieve the stock rotation desired.
Report problems, failures of machines or small equipment and follow up on it.
Be responsible and accountable for the assigned section’s food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Find ways to improve the efficiency of the operations, which will benefit our clients.
Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow-up with Outlet Managers.
Plan to co-ordinate and supervise all menu implementations in a timely manner.
Assist in the preparation and control of daily and weekly market lists.
Create and develop new dishes and recipes by keeping up with the latest market trends.
Constantly strive to improve kitchen operating procedures.
To hold all recipes in master files for future reference.
Carry out other duties as and when requested by management.
Identify areas of improvement through suggestions.
Job Requested:
Minimum of 2 years’ experience in the same position in an international hotel.
Excellent communication of both spoken and written English and Chinese.
We are in the market for an ‘Executive Sous Chef’ managing a team of 250+ colleagues.
Our operational scope is as follows:
• 9 restaurants on property, including fine-dinning restaurants
• 4 high volume retail bakery boutiques in busy shopping ...
We welcome You to be part of our team who delivers the finest service imaginable.
As part of Mandarin Oriental Hotel Group development, you will have the opportunity to grow and engage through our culture exchange and cross exposure.
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