Head Chef

Responsibilities工作職責：

• Supervising food production of all food outlets and other functions 監督所有店舖的食品生產和其他活動;
• Consistent high quality and standard in production 維持一致性的高品質和標準生產;
• Menu planning, preparing receipt & procedures, staff training, cost control, sanitation, safety and other related jobs in operations 菜單規劃，準備收據和程序，員工培訓，成本控制，衛生，安全和其他相關的業務工作。

Requirements 要求:

• Minimum 10 years in Singapore or Chinese Cuisine dining with supervisory experience 10年或以上新加坡或中菜餐飲並具有管理工作的經驗;
• 3 years Hotel Catering experience & 5 years above sizable chain restaurant experience 3年的酒店餐飲經驗和超過5年的連鎖餐廳經驗;
• Excellent relationships with suppliers and customers 能夠與供應商和客戶建立良好關係
• Excellent understanding of Singaporean cuisine and food culture 熟悉新加坡美食和飲食文化
• Knowledge of food health, safety and hygiene compliance 了解食品健康，安全和衛生合規性;
• Good leadership and communication skill 良好的領導能力和溝通技巧;
• High level of creativity and culinary innovation 高水平的創造力和烹飪創新;
• Good written in both Chinese and English 良好中英文書寫技巧
• Will be required to work in shifts 將需要輪班工作

Interested persons are invited to send in their application letter with a full resume, stating their expected salary and date available for commencement to the Human Resources Department, Cuisine Continental (HK) Limited, 27/F Casey Aberdeen House, 63 Heung Yip Road, Wong Chuk Hang, Hong Kong or email it to  jacky.yim@cuisinecontinental.com

(Personal data collected will be treated in strict confidence and for recruitment purpose only)