Masterchef

Reporting to the Executive Chef, the Masterchef is responsible for managing and overseeing the culinary operations of our Chinese Restaurant. He/she is expected to develop menus, food purchase specifications and recipes; to supervise staff; to develop and monitor food costs and labour budget for the culinary department. Maintain highest professional food quality and sanitation standards.
- Oversee culinary operations in our Chinese restaurant, including stewarding operations.
- Under the guidance of Executive Chef, to research and create menus for the daily operation of the restaurants in addition to menus for weekly specials and events.
- Maintain the quality of food products and ensure consistency in food delivery and standards.
- Management of Food Hygiene, Health & Safety and statutory standards.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
- Coordinate all kitchen food preparation, including processes, portioning, garnishing, and ensure that all meals and dishes are presented elegantly
- Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Liaise with the M&E Department should there be any repair work needed on any machinery at any time to ensure that all equipment are functioning at their optimum level of efficiency.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- To perform other related duties as and when required by the Executive Chef.

**Job Requirement**

**_Education and/or Experience _**
- N'/’O' levels qualifications or its equivalent from culinary institution
- Certificate/Diploma from Culinary Training Centre is An Advantage

**_Experience _**
- 15 years of relevant experience in Chinese/Cantonese culinary cuisine

**_Skills & Knowledge _**
- Able to converse and write in English and Chinese
- Strong managerial skills
- Strong Chinese/Cantonese cuisine background
- Has to be a hands-on person and customer oriented
- Knowledge of Food Hygiene and related rules & regulations