The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel's kitchen.

Requirements

High School graduate or above
5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards
At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel
Possess a valid health certificate
Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen)
Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen)
Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen)
Proficient in Microsoft Word and Excel
Able to set priorities and complete tasks in a timely manner
Work well in stress situations, remain calm under pressure and able to solve problems
Excellent leadership skills
Knowledgeable in HACCP
Technical education in hospitality or culinary school preferred
Good command in English, both verbal and written to meet business needs, preferred
Work experience in similar capacity with international chain hotels preferred

Benefits

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel's kitchen.

High School graduate or above
5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards
At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel
Possess a valid health certificate
Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen)
Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen)
Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen)
Proficient in Microsoft Word and Excel
Able to set priorities and complete tasks in a timely manner
Work well in stress situations, remain calm under pressure and able to solve problems
Excellent leadership skills
Knowledgeable in HACCP
Technical education in hospitality or culinary school preferred
Good command in English, both verbal and written to meet business needs, preferred
Work experience in similar capacity with international chain hotels preferred