Sous Chef (1st Wok) - Chinese Restaurant

Your Day To Day • Participate in the planning and costing of menus. • Develop and write standard recipes. Develop new dishes and products. • Ensure that outstanding culinary technical skills are maintained. • Assist with organizing special events and special food promotions. • Implements the hotel and department regulations, policies and procedures. • Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. • Communicates politely and display courtesy to guests and internal customers . • . Maintain a hygienic kitchen. • Establishes and maintains effective employee working relationships. • Attends and participates in daily briefings and other meetings as scheduled. • Works with Executive Chef in the preparation and management of the Department’s budget. • Works with Executive Chef in manpower planning and management needs. • Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. • Ad-hoc duties – unexpected moments when we have to pull together to get a task done. What We Need From You • Diploma or Vocational Certificate in Culinary Skills or related field. • 3 years’ experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience. • Must speak local language(s). • Having self-transportation is an advantage. • Communication skills are utilized a significant amount of time when interacting with clients and the guests. • Basic calculation skills are used frequently