ともづなキッチン　スーシェフ/スーパバイザー Tomozuna Kitchen Sous Chef/Supervisor

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. As the Sous Chef, you will be responsible for performing various tasks to the highest standards, including planning, preparing, and implementing high quality food and beverage products, maintaining HACCP aspects, and working closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

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)
• Able to work with and consume all products and ingredients
• Able to convert recipes and follow them through
• 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
• Work experience in similar capacity with international chain hotels preferred

Benefits

• EOE/AA/Disabled/Veterans