Chopper Sous Chef

Industry:
Hotels Clubs and Spas
Department:
Food Production/ Kitchen
Level:
Middle Management
Location:
Europe
Salary Description:
Competitive
Posted:
07-Dec-16
Recruiter:
Shangri-La Hotels & Resorts
Job Ref:
77125

RESPONSABILITIES AND DUTIES:

•Reports to Chinese Executive Chef
•His main responsibility is portioning each ingredient as meat, seafood, vegetable, herb and spices for every hot dish before to get prepared by Wok section
•Ensure the best quality products are being used in the kitchen and control food portioning dispensed as per recipe.
•Prepare the market list for the and Chinese kitchen and practicing cost management
•Supporting role for the steamer section, e.g. cutting vegetables for the operation as necessary.
•As a specialist is also required to assist Chinese Executive Chef when developing new dishes and to provide training to the staff at the wok station to achieve agreed criterion in their culinary skills.
•Most importantly, he guarantees to the operation consistency in quality standards and portion control.
•He guarantees to the Wok section product consistency in quantity and quality standards.
•Responsible for accident prevention in his working area and constantly ensure cleanliness standards are in accordance to hotel hygiene requirements  
REQUIREMENTS:
· At least 2 years experience in a similar position in a 5* hotel
· Experience working in China and good communication skills in English will be preffered
· Very knowledgeable in Food & Hygiene Sanitation practices
· Highly motivated and passionate about the job and his/her career within the Culinary Department
· Able to work in Multi cultural work environment

Contact Details:
Shangri-La Hotels & Resorts
Tel: .
Contact: HR Department

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