Job Duties 主要職責:

• Daily duties including but not limited to motivate chefs, prepare schedules, control and supervise quality, handling errors and accidents that occur during the service
• Maintain a high standard of all food preparation, service, hygiene and work safety in respective kitchens, according to the standards required by the Group
• Plan and implement menu cycles and special menus by taking consideration of the latest trends in food presentation, nutritional value and seasonality.
• Manage the manpower and work allocation in accordance with the budgeted figures and suggest corrective actions in case of any deviations
• Conduct daily quality checks and wastage control on raw and produced items in all kitchens and ensure proper handling, storage, turnover and usage of raw and processed items
• Practice and promote teamwork at all times and set a good example of attitude and performance

Job Requirements 工作要求:

• Minimum 3-5 years in managerial level in Western Concepts

• Experience in busy volume outlet is a must

• Good knowledge in ALL aspect of kitchen including hot, cold, bakery pastry

• Strong sense of creative and innovative approach on food development with extensive knowledge in Western Fine Dining cuisines

• A strong leader to lead a team and team building 

• Excellent communication and interpersonal skill

• Good command of spoken and written in English and Cantonese

• Excellent work ethic, attention to details, positive attitude a must

• Process a valid Hygiene Manager qualification and knowledge in Occupational Health & Safety

• Proficient in Microsoft Office including Outlook & Excel

Work Location 工作地點

1. Causeway Bay and Tsuen Wan