Property
Swire Restaurants - Hong Kong
Department
Restaurant and Bar
Employment Type
Full-time
Ref. No.
SR00004
Job Posted Date
Friday, July 30, 2021

PURPOSE OF ROLE:

Our Restaurant The Continental in Hong Kong is hiring now!

As a Chef de Partie, you’ll work to assist Sous-Chefs in running the day to day kitchen operations.


Your success:. Work closely with department head and teammates to ensure a smooth operation in the kitchen and serve excellent food to guests.

 

WHAT YOU’LL GET:

 

At Swire Hotels, we ask a lot of our team members, which is why we give so much in return. In addition to your competitive salary, medical/dental and leave entitlement, we’ll shower you with perks, including:

 

  • People: YOU are the heart to us – we Care, we Listen & we Support.  

  • Atmosphere: Embracing, cheerful & full of laughter!

  • Diversity & Inclusion: Every individual is unique & different in our eyes. We accept & welcome wholeheartedly the GENUINE you.

  • Development: A variety of trainings to enhance your skills to constantly upgrade yourself & equip you for challenges ahead in the evolving environment!

     

    WHAT YOU’LL NEED:

     

  • Experience: 4 years of experience in similar position / 3 years hotel experience / 2 years of supervisory experience

  • Education: Form 3 or above and received Professional catering training

  • Skills: Excellent Food and Beverage knowledge

  • Personality: Very flexible and adaptable to changing environments and Management demands, outgoing with positive attitude

  • Extra Awesome: Able to cope with pressure and outstanding technical cooking skills

 

WHAT YOU’LL DO:

 

  • Be responsible for the general running of the department and to constantly improve standards

  • Check & monitor food preparation, cost, quality, quantity and portion control on a daily basis

  • Ensure hygiene standards are kept to the highest standard at all times

  • Ensure safe and proper use of equipments at all times and instruct proper procedures to all culinary colleagues.

  • Maintain & manage daily par stock levels for all items as agreed and ensure breakage and wastage are kept to an absolute minimum

  • Inspect all refrigerated areas and ensure regular turnover of food items

  • Maximise and increase yield (per menu item) and minimise costs without affecting the level of service provided

  • Perform reasonable duties as required by the department head

REQUIRED SKILLS

SPOKEN ENGLISH MANDARIN SERVICE EXCELLENCE

Sounds interesting for you? Apply now.

Apply now

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