3rd Wok / Cook

Job Description & Requirements

• To work closely with the team and Mater Chef on day-to-day operation.
• To practice innovation and creativity by constantly introducing new creations and presentations of the dim sum.
• To be responsible for the total quality of food prepared.
• To match volume of food prepared in accordance with business thereby prevents food wastage and keeps food cost within budget.
• To be responsible for the cleanliness, hygiene and tidiness of the kitchen with staff under his care observing strict rules of personal hygiene as stipulated by the National Environment Agency and in compliance with FSMS standards.
• To achieve a high standard of food quality which meets the expectations of hotel guests
• To ensure that all kitchen equipment are kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long term investment value.
• To ensure that the kitchens are in a neat and clean condition thereby posing no safety threat to kitchen staff.

Requirement

• Minimum 3 - 5 years with relevant experiences in Chinese Restaurant.
• Sound product knowledge of Cantonese dim sum cuisine.
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Other existing and/or new Workforce Skills Qualifications (WSQ)
• Able to work on rotating shifts, weekends and public holidays.
• Service-oriented and a team player.