Duties & Responsibilities
· Responsible to assist the Head of Culinary in supervising the Chinese kitchen activities
· Ensure quality of food, hygiene and other standards are kept or surpassed, at all times
· Create, develop and innovate new dishes and recipes by keeping up with the latest market trends
· Constantly strive to improve kitchen operating procedures
· Plan, co-ordinate and supervise all menu implementations in a timely manner.
· Assist in the preparation and control of daily and weekly market lists.
· Complete detailed checks of the entire Chinese kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards
· Conduct weekly inspections of the Chinese kitchens
· Provide job skills training to Chinese kitchen staff
· Motivate and lead by example
· Conduct daily kitchen tours to observe operational standards and difficulties and follow them up with the Head of Culinary
Academic Qualifications
· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications
Work Experience
· Minimum 10 years’ relevant working experience as a Chinese Master Chef in a hospitality industry
