Job Scope :

1.⁠ ⁠To prepare and cook for confinement dish

2.⁠ ⁠Assist head chef for food preparation and cooking

3.⁠ ⁠Ensure safety and sanitation practice in the kitchen

4.⁠ ⁠Ensure to follow procedures of cooking

5.⁠ ⁠Assist reviewing kitchen inventory, oversee the storage

Job Requirement :

• 3 year working experience in the hotel industry (Chinese/western)
• Able to read and write in Mandarin

Perks & Benefits

• Personal leave
• Open culture
• Personal development opportunities

Job Responsibilities:

• Assist the Head Chef in overseeing all aspects of food production for catering events, including menu planning, preparation, and execution.
• Coordinate food preparation and presentation to ensure consistency and high-quality results, whether for small intimate gatherings or large-scale events.
• Supervise and guide kitchen staff during catering events, ensuring tasks are delegated effectively and efficiently.
• Ensure the timely and accurate delivery of food to event venues, maintaining quality and presentation standards.
• Work with the Head Chef to create and develop innovative and seasonal menus that cater to client needs and dietary preferences (e.g., vegetarian, vegan, gluten-free).
• Supervise and mentor kitchen staff, ensuring they follow proper cooking techniques, safety standards, and operational procedures.
• Ensure that all team members maintain high standards of cleanliness, organization, and food safety throughout the shift.
• Conduct regular quality control checks to ensure all dishes meet company and client specifications.
• Ensure all food is prepared, stored, and served in accordance with food safety regulations.
• Monitor stock levels and work with the Head Chef to order ingredients and equipment as needed, while minimizing waste and controlling costs.
• Maintain a clean and organized kitchen, ensuring all equipment is sanitized and functioning properly.
• Support the Head Chef and Catering Manager in coordinating with event planners, clients, and other departments to ensure catering needs are met.

Job Qualifications:

• Minimum of 3-5 years of experience in a high-volume kitchen, with at least 1-2 years in a supervisory or leadership role, preferably in catering or event-focused kitchens.
• Experience managing catering operations for both on-site and off-site events is highly desirable.
• Strong knowledge of cooking techniques, kitchen management, and catering operations.
• Experience with menu planning, food costing, and event logistics.
• Excellent leadership, organizational, and time-management skills.
• Strong ability to work under pressure, especially during large or high-profile events.
• Exceptional attention to detail in food quality, presentation, and safety.
• Excellent communication skills, with the ability to interact with clients, staff, and other departments.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Medical Reimbursement
• Personal leave
• Open culture
• Personal development opportunities

Job Scope :

1.⁠ ⁠To prepare and cook for confinement dish

2.⁠ ⁠Assist head chef for food preparation and cooking

3.⁠ ⁠Ensure safety and sanitation practice in the kitchen

4.⁠ ⁠Ensure to follow procedures of cooking

5.⁠ ⁠Assist reviewing kitchen inventory, oversee the storage

Job Requirement :

• 3 year working experience in the hotel industry (Chinese/western)
• Able to read and write in Mandarin

Perks & Benefits

• Personal leave
• Open culture
• Personal development opportunities

Responsibilities:

• Set up workstations with all needed ingredients and cooking equipment.
• Prepare ingredients to use in kitchen
• Ensure great presentation by dressing dishes before they are served.
• Maintain a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Check quality of ingredients.
• Manage stock and place orders when there are shortages.

Requirements:

• Proficient in using cutting tools, cookware and bakeware.
• Familiarity of various cooking procedures and methods (grilling, baking, boiling etc.).
• Capable to follow all sanitation procedures.
• Ability to work in a team.
• Excellent communication skills.
• Good physical condition and stamina.
• Possess at least Diploma from a Culinary School will be an advantage.

Perks & Benefits

• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Duty meal
• Uniform

職責：

• 設置配備所有所需原料和烹飪設備的工作站。
• 準備廚房使用的食材
• 在上菜前將菜餚調味，以確保精美的呈現。
• 保持廚房環境衛生、井然有序。
• 確保所有食物和其他物品均妥善存放。
• 檢查成分的品質。
• 管理庫存並在短缺時下訂單。

要求：

• 熟練使用切割工具、炊具和烘焙用具。
• 熟悉各種烹飪程序和方法（燒烤、烘烤、煮等）。
• 能夠遵守所有衛生程序。
• 具團隊合作能力。
• 優秀的溝通能力。
• 良好的身體素質和耐力。
• 至少擁有烹飪學校的文憑將是一個優勢。

津貼和福利

• 附近的公共交通
• 中心位置
• 定期團隊活動
• 醫療保險
• 值班餐
• 制服

• Sous Chef and Chef de Partie  with menu preparation and ensuring adequate supplies are available for expected service
• Maintain excellent presentation standards and cost control for all food and beverage outlets
• Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets
• Be a leader for the team by setting a positive example
• Supervision of kitchen in the absence of the Head chef or allocated Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.

Sous Chef 
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.
What is in it for you:

1. Opportunity to develop your  talent and grow within Accor properties across the world.
2. Special Heartist rates in Accor worldwide.
3. Ability to contribute to local community and make a difference through our CSR activities.

What you will be doing:

1. Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
2. Suggest new recipe/products which may improve quality of food or lower food cost.
3. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
4. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
5. Ensure Kitchen team adhere to food safety, health, security and loss control policies and procedures and Government legislation

Chef De Partie
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

What is in it for you:

1. Employee benefit card offering discounted rates at Accor hotels worldwide.
2. Develop your talent through Accor’s learning programs.
3. Opportunity to grow within your property and across the world!
4. Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

What you will be doing:

1. Ensure personal cleanliness and proper deportment of all team members.
2. Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
3. Discuss with the Executive Sous Chef and recommends menu price adjustments.
4. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
5. Suggest new recipe/products which may improve quality of food.
6. Check and maintain all kitchen equipment.
7. Ensure that all safety, health, security and loss control policies and procedures and adhered to Government legislation.

As our Head Chef, you will be at the forefront of this exciting new chapter, responsible for crafting and executing an innovative menu that reflects our refreshed venue and meets the evolving tastes of our guests. This is a fast-paced role that requires culinary expertise, leadership skills, and a passion for creating memorable dining experiences.

Your key responsibilities will include:

• Leading the kitchen team in the development and design of a creative, seasonal menu that showcases the best local ingredients.
• Ensuring the highest standards of food safety and hygiene are maintained at all times.
• Overseeing daily kitchen operations, ensuring quality and consistency in every dish served.
• Managing kitchen inventory and food costs effectively, while maximizing efficiency.
• Reporting on kitchen performance and gathering guest feedback to drive continuous improvement.
• Training and mentoring kitchen staff, fostering a collaborative and positive work environment.