-
style="text-align: justify;">High school graduate with
at least 3 years of experience in a hotel or restaurant.
class="ortl-align-justify">At
least 1 year as a Demi Chef de Partie or equivalent in an international brand
hotel. Technical culinary education preferred.
class="ortl-align-justify">
lang="EN-US">Proficient in Western or Chinese cuisine, with expertise in various
cooking techniques
-
style="text-align: justify;">Knowledge of seafood/meat
processing, cooked food processing, storing, and receiving
standards.
class="ortl-align-justify">
lang="EN-US">High school graduate with at least 3 years of experience in a hotel
or restaurant.
-
style="text-align: justify;">At least 1 year as a Demi Chef
de Partie or equivalent in an international brand hotel. Technical culinary
education preferred. -
style="text-align: justify;">Proficient in Western or Chinese
cuisine, with expertise in various cooking techniques
class="ortl-align-justify">
lang="EN-US">Knowledge of seafood/meat processing, cooked food processing,
storing, and receiving standards.
style="list-style-type: disc;">
style="text-align: justify;">High school graduate with
at least 3 years of experience in a hotel or restaurant.
class="ortl-align-justify">
At
least 1 year as a Demi Chef de Partie or equivalent in an international brand
hotel. Technical culinary education preferred.
class="ortl-align-justify">
lang="EN-US">Proficient in Western or Chinese cuisine, with expertise in various
cooking techniques
style="text-align: justify;">Knowledge of seafood/meat
processing, cooked food processing, storing, and receiving
standards.
lang="EN-US">Here’s what you’ll do during a typical day:
style="list-style-type: disc;">
style="text-align: justify;">Prepare great tasting dishes:
Season, cook, and test dishes according to standard recipes, ensuring
consistency in taste and presentation
class="ortl-align-justify">
lang="EN-US">Supervise the kitchen team: Oversee line cooks to ensure
and provide support as needed in the absence of senior chefs to ensure smooth
and efficient operations
style="text-align: justify;">Maintain kitchen cleanliness:
Keep all work areas clean, tidy, and free
of cross-contamination
style="text-align: justify;">Ensure food quality and storage
compliance: Monitor ingredient quality, ensuring proper storage and stock
rotation
style="text-align: justify;">Assist with cost management:
Contribute to controlling food costs, improving gross profit margins,
and meeting departmental financial targets
class="ortl-align-justify">
lang="EN-US">Inspire and develop the team: Supervise and support team members,
monitor performance, provide coaching, and foster a positive and productive work
environment
style="text-align: justify;">Uphold regulatory standards:
Maintain compliance with health, safety, sanitation, and alcohol awareness
regulations, ensuring the highest standards of guest and team member
well-being
