Key Responsibilities
§ Prepares, cooks, serves and stores the following dishes:
o Appetizers, Savories, Salads and Sandwiches
§ Applies organization skills for mise en place
o Sauces
§ Produces hot and cold sauces for menu items ensuring consistency
o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
o Poultry and Game dishes
o Meat dishes
§ meat marinades
§ carve meats
o Fish and shell fish
§ sauces for fish and shell fish
§ garnishing techniques and methods of service for fish
o Pastry, cakes and yeast goods
§ petits fours
§ desserts
o Prepares Regional Dishes such as those listed below (add, delete, amend where appropriate to the local hotel and guest mix)
o Chinese Dishes:
§ Guangong and Chiu Chow dishes
o Prepares an extensive range of meat, vegetable, chicken and seafood dishes
o Prepares sauces, condiments, seasonings and flavouring agents
o Prepares Chiu Chou braised dishes
o Prepares Chiu Chou dehydrated products
§ Sichuan dishes
o Prepares a range of specialty chicken and duck dishes
o Prepares a range of specialty seafood dishes
o Prepares a range of vegetable dishes
o Prepares braised meat dishes
o Prepares hot and cold noodle dishes
§ Beijing dishes
o Prepares specialty chicken and duck dishes
o Prepares specialty seafood dishes
o Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
o Prepares braised dishes according to regional style
o Prepares noodle dishes
§ Shanghai dishes
o Prepares specialty menu items using specialized and preserved commodities
o Prepares specialty chicken and duck dishes
o Prepares specialty seafood dishes
o Prepares a range of vegetable dishes
o Prepares braised dishes according to regional style
o Prepares noodle dishes
o Dim Sum
§ Produces sweet and savoury dim sum
§ Produces deep fried dim sum
§ Produces baked dumpling
§ Produces a range of baked desserts
o Buffet Food
§ Prepares and presents food for buffets
§ Prepares and presents desserts for buffets
§ Stores buffet items
§ Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
§ Communicates to Line Manager any difficulties, guest or internal customer comment and other relevant information
§ Attends and participates in daily briefings and other meetings as scheduled
§ Prepares in advance food, beverage, material and equipment needed for the service
§ Cleans and re-sets his/her working area
Job Requirements:
•Experience in culinary and hotel management, minimum experience of 1 year in the same position desirable.
•5* Hotel background or well recognized restaurants is a must is an advantage, but not required.
•Very Organized.
•Enthusiastic, proactive, full of energy, well aware of HACCP rules and regulations.
•Ability to work under pressure.
•Conversant in English.
•Chinese candidates is an advantage
§ Prepares, cooks, serves and stores the following dishes:
o Appetizers, Savories, Salads and Sandwiches
§ Applies organization skills for mise en place
o Sauces
§ Produces hot and cold sauces for menu items ensuring consistency
o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
o Poultry and Game dishes
o Meat dishes
§ meat marinades
§ carve meats
o Fish and shell fish
§ sauces for fish and shell fish
§ garnishing techniques and methods of service for fish
o Pastry, cakes and yeast goods
§ petits fours
§ desserts
o Prepares Regional Dishes such as those listed below (add, delete, amend where appropriate to the local hotel and guest mix)
o Chinese Dishes:
§ Guangong and Chiu Chow dishes
o Prepares an extensive range of meat, vegetable, chicken and seafood dishes
o Prepares sauces, condiments, seasonings and flavouring agents
o Prepares Chiu Chou braised dishes
o Prepares Chiu Chou dehydrated products
§ Sichuan dishes
o Prepares a range of specialty chicken and duck dishes
o Prepares a range of specialty seafood dishes
o Prepares a range of vegetable dishes
o Prepares braised meat dishes
o Prepares hot and cold noodle dishes
§ Beijing dishes
o Prepares specialty chicken and duck dishes
o Prepares specialty seafood dishes
o Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
o Prepares braised dishes according to regional style
o Prepares noodle dishes
§ Shanghai dishes
o Prepares specialty menu items using specialized and preserved commodities
o Prepares specialty chicken and duck dishes
o Prepares specialty seafood dishes
o Prepares a range of vegetable dishes
o Prepares braised dishes according to regional style
o Prepares noodle dishes
o Dim Sum
§ Produces sweet and savoury dim sum
§ Produces deep fried dim sum
§ Produces baked dumpling
§ Produces a range of baked desserts
o Buffet Food
§ Prepares and presents food for buffets
§ Prepares and presents desserts for buffets
§ Stores buffet items
§ Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
§ Communicates to Line Manager any difficulties, guest or internal customer comment and other relevant information
§ Attends and participates in daily briefings and other meetings as scheduled
§ Prepares in advance food, beverage, material and equipment needed for the service
§ Cleans and re-sets his/her working area
Job Requirements:
•Experience in culinary and hotel management, minimum experience of 1 year in the same position desirable.
•5* Hotel background or well recognized restaurants is a must is an advantage, but not required.
•Very Organized.
•Enthusiastic, proactive, full of energy, well aware of HACCP rules and regulations.
•Ability to work under pressure.
•Conversant in English.
•Chinese candidates is an advantage
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