Responsible for the company's self-help group meal preparation and serving process, including organization and command work.
According to the weekly menu, meal fees, number of diners, and inventory of ingredients, combined with the replacement cycle, provide procurement plans in a timely manner to ensure product quality, reduce waste, and assist in cost accounting and expenditure control.
Responsible for inspecting and controlling the quality of finished products, carefully preparing dishes, continuously updating and enriching the variety of dishes, and improving dining experiences.
Regularly inspect kitchen equipment, facilities and utensils to ensure safe operation and eliminate safety hazards.
Manage the restaurant and employee canteen's clean and hygienic environment, supervise the kitchen's sanitation conditions, implement pest control measures, and ensure food safety and hygiene.
Work requirements
Secondary school diploma or above, with at least 20 years of kitchen-related work experience.
Innovative thinking, good at Sichuan and Hunan cuisine, Cantonese cuisine and northern Chinese cuisine, and able to adjust dishes flexibly according to needs.
Have good Cantonese communication skills, fluent in Mandarin, and able to read and write Chinese.
Hong Kong resident identity, holding a recognized chef's certificate or above qualification.
Preference will be given to those with restaurant chef or sous chef work experience, those with private chef or corporate group meal experience are especially welcome.
