Sous Chef (Western Cuisine)

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Responsibilities 

• Leading and managing kitchen staffs, and providing on the job training.  
• Resourcefully solve any issues that arise and seize control of any problematic situation. 
• Comply with and enforce sanitation regulations and safety standards. 
• Promotes teamwork and flawless interaction between the different kitchens /outlets.  
• Supervising and organizing kitchen activities in a hygienic & safe environment. 
• Controlling food cost and quality, food hygiene and work safety, quality and consistency according to Disney’s standard compliance.  
• Prepares some elaborate dishes for multiple locations. 
• Maintains kitchen equipment and manage utensils inventory.  

Requirements 

• Understanding of a Hazard Analysis Critical Control Point (HACCP), general food sanitation and safety. 
• Good at leading and managing culinary staffs in a concept operation. 
• Experience in high quality, 4 and 5-star hotel and / or restaurant operations.
• Be creative and to have a good knowledge about food product and technics. 
• Good organizations skills and be able to thrive in a rapid changing environment. 
• A people leader and able to motivate the team to achieve highest performance and standard. 
• Fluent English, Cantonese and Mandarin preferred but not required. 
• Accuracy and speed in handling emergency situations and providing solutions. 
• Familiar with industry’s best practices. 

HKProfessional
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