Banquet Chinese Sous Chef

Job description

Key tasks

- Overall responsible for the efficient operations of the Kitchen Department.
- To work closely with the Chinese Head Chef to maintain high standards of food quality, presentation and also hygiene & sanitation.
- To set up SOPs and policies with the Chinese Head Chef and ensure the efficient implementation of these policies and procedures.
- To control food costs and wastage.
- Work with Receiving Officer to maintain the quality of goods received.
- To assist in the procurement of Kitchen equipment and utensil by giving specification on quality and quantity.
- Continuously plan creative and unique menu items to appeal to the target market.
- To supervise all cooking operations including methods, portion control and presentation.
- Ensure attractive presentation of all food dishes.
- To supervise food preparation by staff.
- Responsible for month end inventory of kitchen equipment, utensil and stock.
- Responsible for meeting budgeted food and labour costs and other expenses.
- Active participation to maximise the outlet's revenue.

Pullman and its talent community

The Pullman promise is built around its three values: commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.

Desired profile

Skills

Level of Education Secondary professional education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

- Candidate must possess at least a Professional Certificate in Culinary Art.
- At least 5 years of working experience in the similar capacity with 5-Star Hotel.
- Good communication, interpersonal and leadership skills.
- Dynamic, creative, results oriented and extensive knowledge and experience in Chinese cuisine.
- Computer literate.

·  Word
·  HACCP