Must be able to work under pressure
Planning of kitchen Schedule and logistic matters
Overlooking daily operations and functions
Able to run independently with little supervision with small team of cooks under his wing
Able to take ownership / responsibility with the absent of Jr. Sous / Sous Chef
MAIN QUALIFICATION / EXPERIENCE / SKILL AND ABILITY
- Min GCE ‘O” level
- Computer literate
- Bilingual in English and Mandarin/ Oral and Written
- Prior experience as Demi Chef/Chef De Partie will be advantages
- With basic understanding in western cuisine and able to work in high volume operations store
- Able to work during weekends and public holidays
