Career Opportunities

Responsibility

• Reflect the Marco Polo philosophy by providing the highest quality of service to our customers and colleagues, by always adopting a positive attitude and keeping the team spirit at the highest level
• Co-ordinate apiece quarters and all specific duties to Sous Chef and colleagues under supervision
• Monitor and fully implement the portion control established with the recipe cards and the butcher test to minimise waste and spoilage
• Work closely with receiving and storeroom to make sure that received goods are of the standard quality and according to hotel's specification
• Check with Sous Chef on set-up prior to operations
• Maximize productivity and maintaining harmony among all food production colleagues in a fair and impartial way

Qualifications

• Minimum 7 years experience in an International Hotel
• Minimum 2 year experience in similar capacity
• High School and above education
• Keep up with cooking trends and best practices
• Possess solid background of training and developing both culinary and service personnel, while delivering quality consistent products