Western chef (foreign labor)

Job Responsibilities:

• Responsible for the preparation and cooking of Western dishes, including appetizers, main courses, desserts, etc. Ensure stable product quality and meet the restaurant's standards.
• According to daily operational needs, participate in food preparation, cutting, marinating, sauce preparation, and plating, and strictly follow food safety and sanitation standards.
• Support the kitchen team's collaboration, support the high peak dining rhythm, and flexibly respond to temporary orders or special customization needs.
• Regularly participate in menu update meetings, provide cooking suggestions and assist in testing new dishes, and enhance overall menu competitiveness and innovation.
• Properly manage your personal work area and shared equipment, implement cleaning and maintenance procedures, and maintain a clean and orderly kitchen environment.

Requirements:

• Proficient in the basic skills of Western cuisine, including knife skills, temperature control, stock and basic sauces (such as Béchamel, Hollandaise, Velouté) preparation, and able to independently complete standardized dishes.
• Holding a valid Hong Kong Immigration Department approval for foreign labor quotas, and having obtained the relevant work visa permit; must cooperate with the employer to handle renewal and compliance matters.
• Have good communication skills in Chinese and English (Cantonese is the basic communication language), be able to understand written recipes, safety instructions and oral work instructions.
• Strong sense of responsibility, good stress resistance, and able to adapt to a high-stress, fast-paced kitchen environment, with emphasis on teamwork and professional ethics.

Benefits:

• Provide a competitive monthly salary, paid monthly by bank transfer, with a clear and transparent salary structure, with no hidden deductions.
• Provide free employee meals (one meal per shift), fresh ingredients, balanced nutrition, and a dedicated employee dining area.
• Arrange occupational safety and health training, conduct regular kitchen safety drills and sanitation knowledge lectures, and ensure a safe working environment.
• Support career development, and those who perform well may be recommended to participate in local professional culinary further study courses or international brand exchange activities.