No. 3 Chopper - Trio (Happy Valley Clubhouse)

Job Summary

Major Tasks

• Knowledge of individual menu items, including basic ingredients, methods of preparation, and presentation style.
• Maintain kitchen hygiene and cleanliness, ensuring tools are in good condition.
• Gain basic knowledge of all outlets in the Club.
• Responsible for mise en place.
• Taste and examine food prepared for freshness and required quality.
• Set up the section as required by the supervisor and have it checked before cooking.
• Minimize food wastage.
• Attend and comprehend all information discussed at pre-function service briefing sessions.
• Present a healthy, professional, and natural appearance in both uniform and personal hygiene.
• Be punctual, efficient, and courteous, maintaining a pleasing and helpful attitude towards guests.
• Prepare and cook food according to instructions.
• Serve all food in a friendly and professional manner.
• Stay informed about events within the Club and be pro-actively involved in operations.
• Ensure compliance with all relevant Workplace Health and Safety and Occupational Health and Safety rules.
• Align management style, working practices, and conduct with organizational standards.
• Follow the food safety program and ensure all associates have working knowledge of the program.
• Assist the supervisor in the performance of their duties.
• Undertake any additional duties as requested by the supervisor.

Experience

You should have:

• Minimum of 3 years’ relevant experience in prestigious hotels or restaurants with 1 years in a similar position, specializing in Chinese cuisine

• Good knowledge of the latest market trends and contemporary food presentation know-how

• Experience in Chinese cuisine recognized reputable restaurant, a hotel, or a similar establishment chopper section in Chinese cuisine operation.

• Solid hygiene knowledge in HACCP

• Excellent people management practices with good communication skills in Chinese

• Maintaining sustainable improvements in resource efficiency without compromising product and service quality

• Proactively sourcing new recruits in the market

• Keep abreast of the market trends and contemporary food presentation\

• Encourage consistency in producing excellent food to exceed guests expectation

• Build harmonious work relations and establish good relationship with team members

• Monitor food production within budget and work schedule while food quality and consistency are up kept

Education

Qualifications