Organize preparations according to occupancy, outlet needs and orders. Secure specification of items and quantity of production from the Executive Chef/Chef de Cuisine/Sous Chef. Write new orders, check guest’s comments frequently. Check all food requisition and make sure not to over order.
Education: Culinary Certification or Degree/ diploma by an accredited culinary institute, Safe/HACAAP Certification
Work Experiences: Minimum 5 years’ experience in authentic Chinese cuisine in a professional kitchen within a luxury resort/hotel/restaurant environment, experience leading a team and managing culinary operations for a resort
Language/Skills: Fluency in English