1. Job Description

• Coordinate daily canteen kitchen activities to ensure meals meet required standards of quality, portion size, hygiene, and service timing;
• Assign daily tasks, prepare weekly work schedules, and monitor team performance;
• Check meal requirements and plan ingredient quantities according to the confirmed number of diners;
• Prepare and cook meals, ensuring consistent quality and appropriate portions;
• Coordinate with the Chef and Sous Chef to develop varied menus and incorporate employee feedback;
• Inspect incoming ingredients to ensure they meet quality and food safety standards;
• Monitor food storage conditions and stock rotation to prevent spoilage and minimize waste;
• Oversee ingredient preparation, including meat, poultry, and fish, to ensure appropriate yields and portion control;
• Support ingredient ordering and monitor purchasing prices and food costs with the Chef;
• Coordinate with the dishwashing team to implement cleaning schedules and maintain cleanliness throughout the kitchen, canteen, and washing areas;
• Ensure kitchen equipment and utensils are properly used, cleaned, and stored, and promptly report damage or maintenance needs;
• Guide and train canteen staff on food preparation, service procedures, hygiene, and operating standards;
• Monitor staff performance and provide feedback to the Chef or line manager;
• Receive feedback on meals and coordinate corrective actions to improve food quality and service;
• Ensure compliance with food safety and hygiene procedures during preparation, cooking, storage, and service;
• Coordinate with Engineering and Security teams on workplace safety, accident prevention, and fire safety;
• Control the use of ingredients, electricity, water, and fuel to reduce waste and operating costs;
• Support kitchen operations in the absence of the Chef or Sous Chef as assigned;
• Perform other duties as assigned by the line manager.

2. Requirements

• High school diploma or equivalent;
• A culinary qualification or chef certification is preferred;
• Experience in a similar position at a 4-star or 5-star hotel;
• Practical skills in preparing and cooking meals for large groups;
• Knowledge of food safety, kitchen hygiene, ingredient storage, and portion control;
• Ability to organize daily kitchen activities, assign tasks, and guide team members;
• Awareness of food costs, ingredient yields, and waste reduction;
• Good communication skills and a strong team spirit;
• A responsible, service-oriented approach with attention to food quality and cleanliness.

3. Benefits

Sun Group’s Entertainment and Hospitality Division (SHE) offers a highly dynamic, professional, and constantly evolving work environment with numerous career development opportunities. At SHE, employees will enjoy the following benefits:

• Attractive salary, accompanied by housing support and allowances for meals, phone expenses, etc.;
  SunCare health insurance for employees;
• Special offers on amusement park and entertainment services for employees and their families;
• Professional training and development opportunities;
• Housing policy providing apartments or houses for long-term employees.