Sous Chef (Singaporean Cuisine)

Cathay Subsidiary Services; Hong Kong; Sur place; HKD 700 000 - 1 100 000; Plein temps

Résumé du poste

Cathay Subsidiary Services is seeking a Culinary Consultant to lead quality assurance, drive production methods, and develop Singaporean cuisine offerings for airline service.

You will supervise hygiene standards, collaborate with the CED and CDI teams on menu design, assist in VIP events, conduct tastings, and help plan monthly schedules and production forecasts. You will also monitor supplier quality, investigate feedback, and contribute to continuous process improvement.

Qualifications

• Secondary school with a relevant diploma and certification, preferably tertiary vocational education in hospitality management.
• 10 years specialising in Singaporean cuisine.

Responsabilités

• Enhance and maintain quality standards and procedures for production.
• Support Junior Sous Chefs and team on daily tasks, meal presentation, and new menu proposals.
• Supervise hygiene standards and guidelines of the section.
• Liaise with CED on menu design, suggestions and changes and recommend specific menu items to customers.
• Investigate and follow up on customer feedback and complaints.
• Ensure effective communication and timely follow up.
• Support in VIP events.
• Conduct tasting and checking of all foods prepared to achieve desired taste/texture.
• As Culinary Consultant have clear lines of communication with the airline's needs and CDI team delivery.
• Analyze and continuously improve work procedures.
• Perform checks of incoming and finished products to ensure specification conformity, quality and consistency.
• Support in preparing monthly duty schedule for the culinary team and monthly planner and forecast for production.
• Engage in task force and committees.
• Perform ad hoc tasks as assigned.

Connaissances

Culinary expertise

Menu development

Formation

Secondary diploma in hospitality management

Description du poste

• Enhance & maintain the quality standards and procedures and enhanced production methods, techniques
• Support Junior Sous Chefs and other team members on daily tasks, meal and menu presentation, new menu proposals, evaluation and correct yielding of existing and new products and product development
• Supervise the coordinated functions and hygiene standards and guidelines of the respective section
• Liaise with CED on menu design, suggestions and changes and recommend specific menu items to customers
• Investigate and follow up on specific customer feedback and complaints
• Ensure effective communication and timely follow up
• Support in VIP events
• Conducts physical tasting and checking of all foods prepared to achieve desired taste/ texture profile.
• As Culinary Consultant have clear lines of communication with the airline's needs and CDI team delivery
• Analyze and continuously improve work procedures
• Perform checking of incoming and finished products to ensure specification conformity, quality and consistency
• Support in preparing monthly duty schedule for the culinary team and monthly planner and forecast for production
• Engage in task force and committees
• Perform ad hoc tasks as assigned

Requirements:

• Secondary school with a relevant diploma and certification, preferably tertiary vocational education in hospitality management
• 10 years specialising in Singaporean Cuisine