Strictly follow the standard recipe and output specifications, ensure that the flavor, color, texture and quantity of each batch of products are stable and consistent, and meet the restaurant's quality requirements.
Daily complete food preparation, equipment inspection and work area cleaning and disinfection before opening; during business hours, continue to monitor stove temperature, time and heat to ensure food safety and operational safety.
Collaborate with the kitchen team to complete roast and barbecue dishes for lunch, dinner, and takeout orders on time, and adjust production rhythm and inventory management flexibly according to sales situations.
Regularly participate in internal product evaluation and technical exchange, assist the supervisor in optimizing process flow, and propose practical suggestions on flavor improvement, cost control or efficiency enhancement.
Work requirements
Have three or more years of practical experience in Cantonese roast and barbecue kitchens, familiar with the mainstream roast and barbecue stalls or restaurants in the local area, and able to independently complete the whole process of production.
Hold a valid Hong Kong Food and Environmental Health Bureau's "Food Handler's Certificate", and be familiar with the relevant food safety regulations of the Public Health and Municipal Affairs Ordinance.
Have good hygiene habits and professional ethics, pay attention to personal cleanliness, neat work clothes and tool positioning, and be able to maintain focus and stable product quality under high pressure.
Attitude hard-working and honest, obedient to arrangements, willing to cooperate with shift work (including holidays and late nights), team-oriented, and able to effectively communicate and collaborate with front and back colleagues.
Benefits
Provide a competitive monthly salary, negotiable based on experience and ability, with a monthly performance bonus and year-end bonus, and excellent employees enjoy a quarterly incentive plan.
Provide on-the-job training and skills upgrading support, including internal technical inheritance, external cooking course funding and promotion evaluation mechanism, and encourage long-term career development.
Provide employee dining benefits, allowing employees to enjoy a free or discounted roasted meat and vegetable meal daily, and also allowing them to purchase their own homemade preserved meats at a special discount for personal use or as gifts.
