Assistant Head Chef

Job Overview

Prepare food for restaurant and catering events.

Responsibilities

1. Assist Chef de Cuisine in opening preparation and menu engineering for restaurant and catering events.
2. Assist/arrange food tasting for a la carte, buffet and promotional food items or drinks.
3. Organize and prepare daily production orders of soups, sauces, vegetables, meats pastry products and cold products as per standard recipes.
4. Supervise set-up buffet counter or venue of outside catering as per food order for restaurant or event order for catering events. Plan and arrange refill with consideration of business and traffic.
5. Supervise collection of used buffet equipment, unconsumed food items and condiments after buffet/brunch period and/or catering events.
6. Prepare dishes in cooking station in the bar counter and/or kitchen as assigned.
7. Check and receive food produce, dry food, non-food items, operating supplies and other items as per market list, purchase order against delivery note.
8. Store received items in the designated location.
9. Attend departmental briefing and training.
10. Inform Chef de Cuisine about replenishment of operating supplies and repair of equipment.
11. Report Chef de Cuisine about fault report of cooking, storage equipment and/or order system if found.
12. Supervise/maintain cleanliness, tidiness and hygiene of kitchen at all times.
13. Supervise in inventory taking 
14. Coach junior team members or new joins about daily routine, standard operating procedures, guidelines on hygiene and food and work safety.
15. Observe and comply with standard operating procedures of the department.
16. Observe and comply with departmental guidelines on hygiene and food and work safety.
17. Observe and comply with company’s guidelines and policies.
18. Any other relevant projects and duties as assigned by superior.

Responsibilities (Con't)

Requirements

1. Vocational training in hospitality and culinary disciplines
2. Holder of Hygiene Supervisor Certificate
3. 10 years’ culinary experience in Chinese, Asian or Western cuisine
4. Knowledge in cost analysis and supervisory skills a definite advantage
5. Innovative, creative and a good team leader
6. Fair command of English, Cantonese and Putonghua. 
7. Passionate in culinary and service.
8. Good working and learning attitude
9. Able to work under pressure
10. Aligned with the group’s Core Values: Liveliness, Heart2Heart, Oneness, Trust, Excellence and Learning.

Personal Data Privacy

We are committed to protecting the privacy, confidentiality and security of the personal data that we hold by complying with the requirements of Personal Data Privacy Ordinance with respect to the management of personal data. Your personal data collected and kept by us, recorded and stored in electronic and paper format, will be used for the purpose of the recruitment purposes and it will be stored for the time period necessary for the purpose for which it was collected.

The provision of your personal data is voluntary, but any refusal to provide such data shall carry with it the impossibility to process the information. It will not be disclosed to any third parties for other unrelated purposes without your prior consent. You have the right to request for accessing and correcting your personal data held by us by contacting Group Human Resources Department directly at 2280 2906.

We are an equal opportunity employer who welcomes application from all qualified candidates. The information provided will be treated in strict confidence and used only for recruitment purposes. Candidates may be given consideration for other posts within the Group, and will be informed in due course. Applicants who do not hear from us within four weeks from the date of application may consider their application unsuccessful.