Looking for Chinese chef
Timings 12 to 11:30pm
Two time food will be given
Responsibilities include, but are not limited to:
Responsible for overseeing the overall production of Chinese cuisine, including dim sum for
restaurants and banquets, and its profitability
Develop standard and creative recipes and technique of food preparation and presentation
Evaluate products to ensure consistent quality standards
Determine the presentation of menu items, and plan menus
Provide training to staff in cuisine knowledge and professional development
Participate in tender exercise
Establish policies to control and minimise wastage
Establish procedures and processes to achieve high level of productivity in the kitchen
operations
Skills:
Strong management skills and tact
Innovative and creative in planning and implementing of new menus, food promotions, etc.
Possess strong leadership skills with excellent communication ability to interact with a diverse group of staff
Strong analytical skills to evaluate changes/impacts and understanding of industry trends and its impact on the business