Duties include:
2. Operation and Cost Control: Coordinate daily operations and peak periods of each store's kitchen; monitor and manage food costs, waste, and inventory.
3. Team management and training: Responsible for the recruitment, training, evaluation and motivation of the kitchen team; develop training plans to enhance team professional skills, and act as the administrative chef when necessary.
4. Food safety and standardization management: Strictly enforce food safety regulations and 5S standards, ensure that all operations comply with regulations, maintain product consistency and operating safety.
Job Requirements
1.8 years or above kitchen production experience, of which at least 5 years are spent in a hot pot or all-you-can-eat restaurant/hotel buffet, holding the same position.
3. Hold a valid certificate of health manager or health supervisor is preferred.
4. Able to adapt to the fast pace and high intensity of the restaurant industry, take responsibility proactively, and have a team spirit and innovative awareness.
We provide benefits
1 competitive monthly salary. + Quarterly bonuses + Performance bonuses + Year-end discretionary bonuses
2. Paid annual leave starts on the 9th, birthday leave, marriage leave, compassionate leave, etc.
3. Transportation allowance, attendance bonus, medical insurance, employee discounts, and birthday bonuses.
4. Clear promotion ladders and on-the-job training support.
Job Details
1. Location: Mainly in Mong Kok, Kui Fong, and Chai Wan Districts.
2. Time: Need to shift, 10 hours (including 1 hour for meals), and enjoy holidays and statutory holidays.
