Roast and barbecue chef (foreign worker)

劉曉輝·Others

Active within 7 days

HK work visa available

No experience limit

No degree required

5 days per week

HK $20K-30K/Month

Job Description

Job Responsibilities

Responsible for the whole process of making roasted and smoked food, including marinating, roasting, braising, chopping and plating, etc., to ensure that the finished product meets the traditional flavor and quality standards.
Estimate food usage based on daily business needs, participate in food acceptance and basic processing (such as washing, cutting, marinating), and strictly enforce food safety and sanitation standards.
Collaborate with the kitchen team to efficiently complete lunch, dinner, and takeout orders, and flexibly adjust production rhythm and portion sizes to meet front-line needs.
Regular maintenance and cleaning of charbroiling and smoking equipment (such as burners, brine tanks, chopping boards, and refrigerators) , maintaining a clean and orderly working environment, and meeting the food and environmental protection authority's inspection requirements.
Follow the restaurant's established operating procedures and food safety management system (such as the "Five-step disinfection method", "Raw and cooked separation", "Temperature control"), actively report potential risks and assist in improvement.

Work requirements

Have at least 3 years of practical experience in Hong Kong or recognized regions (such as Macau, Southeast Asia, and first-tier cities in the mainland) in roast and barbecue, familiar with the mainstream products such as Char Siu, Roast Duck, Oil Chicken, and Braised Goose.
Familiar with the characteristics of common roasted and braised ingredients in the local area (such as pork belly, duck leg, free-range chicken, etc.) and the application of seasonings (such as rose syrup, soy sauce, and braising spices), and able to stabilize the output according to the standard recipe.
Have basic Cantonese communication skills, be able to understand supervisor instructions and collaborate with colleagues; willing to accept shift arrangements (including early shift, late shift and holiday on duty)

Benefits

Provide a competitive monthly salary based on actual experience and skill level, and establish a quarterly performance bonus.
Enjoy statutory public holidays and paid annual leave (calculated according to the Employment Ordinance), and after one year of service, you can enjoy 7 days of annual leave.
Provide comprehensive occupational safety and health support, including pre-employment health checks, annual health screening assistance, and workplace safety training.
Provide employee meal allowance or free employee meals to ensure daily dietary needs; some branches also provide transportation shuttle arrangements or transportation allowances.
Establish a clear promotion path, and those who perform well may be internally recommended to take the "Chinese chef (roast meat specialty)" professional qualification certificate, and may have the opportunity to be promoted to sous chef or roast meat supervisor.

Catering

Concierge

Culinary Art

Commis

Cantonese

Mandarin