Sous Chef (Western Cuisine) / Night Shift Sous Chef
Hong Kong International Airport Lantau, Hong Kong
Supervise the daily operation of the kitchen, including food production, food quality control, presentation and hygiene management, to ensure the highest standards of productivity, consistency, product and quality assurance for all aspects
Maintain, improve and ensure food quality and consistency excellence to comply with proper food hygiene and safety requirements to meet or exceed customers' expectations
Monitor and review production procedures to maintain and improve productivity to meet demand schedules and required production volume by establishing standardization at best operational efficiency
Support the culinary team with guidance by successfully applying experience and sound technical knowledge
Achieve excellence for the production team by training and coaching team members for continuous product consistency and improvements
Establish & maintain effective employee relations to create a dedicated team of professionals
Be instrumental in the meal and dish design development team to continuously upgrading and enhancing the current food quality
At least 15 years of culinary and management experience in hotels, restaurants or catering institutions
Competent knowledge of Western cuisine and large-scale food production and handling processes
Demonstrates sound knowledge in authentic cooking methods for a wide variety of regional Chinese / Western cuisine styles, creating exciting simple, tasty and seasonal dishes using freshest ingredients
Experience in managing large number of staff, high volume production, good planning and product development abilities
Excellent food presentation skills and possess upfront personality in presentation to internal and external customers
Practically familiar with HACCP, ISO and SOP systems and standards and advanced hygiene management
Excellent communication and interpersonal skills
Good command of English and Chinese both spoken and written
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