Sous Chef - Japanese Cuisine 副總廚 - 日本菜 At Hotel / Catering / Club

Harbour Grand Hong Kong

Hong Kong
On-site
Control production quantity
Oversee orders and recipes
Control portion and presentation
Responsibilities include controlling production quantity, overseeing orders and recipes, and controlling portion and presentation

Job Summary

  • Responsibilities include controlling production quantity, overseeing orders and recipes, and controlling portion and presentation.
  • Key duties involve obtaining guest feedback, quality checking received goods, and direct involvement in food cost control.
  • Benefits include a 5-day work week, comprehensive medical and dental insurance, discretionary bonus, and education subsidies.

Matching Summary

Responsibilities include controlling production quantity, overseeing orders and recipes, and controlling portion and presentation.

Skills & Requirements

Must-have

  • Control production quantity
  • Oversee orders and recipes
  • Control portion and presentation
  • Obtain guest feedback
  • Quality checking of received goods
  • Food cost control
  • Menu development and item proposals
  • Set and maintain service standards
  • Ensure tidy and clean working area
  • Control kitchen market lists

Nice-to-have

  • Encourage team innovation
  • Participate in special projects
  • Equal opportunity employer

Key Requirements

  • Minimum 5 years' relevant experience
  • Minimum 3 years in similar position
  • Japanese restaurant production experience preferred
  • Good knowledge of food and cooking styles
  • Ability to conduct training
  • Expertise to coordinate multiple tasks

Work Rights

Not specified

Tailored Resume

Cover Letter