Supervises the preparation of sauces, sharks’ fins soup and the seasoning of food and in pan-fry duties;
Assists in designing dishes.

Assists the Executive Chef in kitchen administration and purchasing;
Prepares portion standards of meat, poultry and seafood for various usages and cookery.

Handles the preparation of fresh seafood and meat;
Prepares vegetables, poultry and ingredients for soup base.

Relays the orders from the dining rooms to the appropriate stations of the kitchen;
Co-ordinates actions between kitchen and wait staff and supervises the sequence and timing of serving;
Prepares accurate and appropriate amount of ingredients for Senior Cooks.

Serves and mixes alcoholic and non-alcoholic beverage;
Follows specified drinks and cocktail recipes by free pouring jigger quantities;
Checks on supplies of drinks/wine/spirits;
Prepares daily supply requisition for bar manager’s approval;
Creates different cocktail for management consideration.

Performs a variety of routine calculating, posting, recording, filing and typing duties in accounts department;
Records all food and beverage sales at the time of meal, and submits receipts for Cashier’s general records;
Prepares cashier’s daily report;
Corrects all daily receipts;
Provides changes for all cashier.

Responsible for the entire tea / coffee programme, including sales, training, inventory;
Prepares tea / coffee according to guests' preference and provides professional tea service to guests;
Provides tea / coffee training to restaurant team;
Maintains high cleanliness level in the restaurant and ensures the tableware are correctly placed