Cantonese cuisine chef

Job Responsibilities

• Responsible for the preparation of Cantonese-style dishes, including traditional stir-fries, steamed dishes, roasted meats, soups and dim sum, etc., ensuring that the final product meets the Cantonese-style emphasis on "clear, fresh, light, tender and smooth".
• Timely complete daily pre-opening work, including food preparation, sauce mixing, stove top preparation, and kitchen sanitation.
• Collaborate with the head chef or kitchen supervisor to plan menus and develop new dishes for each quarter, participate in taste testing and process optimization, and enhance the stability and innovation of the dishes.
• Strictly follow food safety and hygiene standards, implement food acceptance, refrigeration and storage, raw and cooked separation, and dishware disinfection, etc. Ensure compliance with the Hong Kong Food Industry Ordinance and the Food and Environmental Hygiene Department's guidance.
• Collaborate with the kitchen team for efficient operation, support peak dining hours, and assist in training junior kitchen staff to inherit Cantonese cooking techniques and professional attitudes.

Work requirements

• Have three or more years of regular Cantonese restaurant or high-end Chinese restaurant cooking experience, familiar with the Guangdong local and Hong Kong-style Cantonese cuisine systems, and able to independently complete regular hot dishes and designated signature dishes.
• Preference will be given to those with a Hong Kong-recognized chef's certificate (such as the Chinese cooking certificate issued by VTC, the QF Qualification or equivalent), and basic food safety certificate (such as the "food safety certificate" or "food handler's certificate")
• Have good communication skills and team collaboration awareness, be able to adapt to high-pressure and fast-paced work environment, be punctual and responsible, and attach importance to product consistency and service compatibility.
• Able to communicate in basic Cantonese, read Chinese menus and internal work instructions; those with basic English reading and writing abilities will be given appropriate consideration.

Benefits

• Provide a competitive monthly salary, determined by experience and technical level, with quarterly performance bonuses and year-end bonuses for outstanding performance.
• Enjoy statutory public holidays, paid annual leave (10 days from the first year of employment, increasing annually to a maximum of 14 days) and sick leave allowance.
• The company fully funds employees for a comprehensive annual physical examination and provides a voluntary medical insurance plan for eligible employees (covering outpatient, inpatient and specialist services).
• Support continuous professional development by sponsoring enrollment in recognized institutions' further study programs (such as advanced cooking certificates, food safety management, etc.), and providing internal promotion opportunities to solidly technical and positive attitude employees.