Sous Chef (1st Wok) - Chinese Restaurant

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. 

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. 

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