Position Summary

- lead the overall management of kitchen operation - responsible for ensuring Food quality, hygiene and work place safety established standards are achieved - lead and drive training and development for continuous improvement of the team

- 領導廚房營運的整體管理

- 負責確保食品品質、衛生和工作場所安全達到既定標準

- 領導和推動培訓和發展，以實現團隊的持續改進

Primary Responsibility

- lead the overall management of kitchen operation - lead and Supervise the team in ensuring overall smooth operation of the kitchen with prompt service At all times - responsible for ensuring Food quality, hygiene and work place safety established standards are achieved - responsible for menu planning and recipe development - responsible for inventory management - Co-Owner of the financial performance of operation, along with outlet Manager - ensure optimum Manpower planning for best efficiency - lead and Coach the team for continuous improvement - responsible for recruitment in selecting the most qualified/suitable candidates - Representing outlet for inter-outlet/department collaborations

- 領導廚房營運的整體管理

- 領導和監督團隊確保廚房整體順利運作並始終提供及時的服務 - 負責確保食品品質、衛生和工作場所安全達到既定標準

- 負責菜單規劃與食譜開發

- 負責庫存管理

- 與餐廳組理共同負責營運財務表現

- 確保最佳的人力規劃以達到最佳效率

- 領導和指導團隊持續改進 - 負責招聘，選擇最合適的候選人

- 代表餐廳與內部不同部門的合作

Requirements

Education: - Diploma in Culinary Experience: - 5 years at a 5-star hotel or reputable restaurant - 2 years Supervisory experience at Sous Chef level Knowledge and Skills: - Product knowledge of international cuisine - Excellent culinary skills - Strong leadership skills - Training experience is compulsory - Computer literate Others: - Fluent with Cantonese or Mandarin and English, both written and spoken - Team player

學歷： - 烹飪文憑

工作經驗：

- 5年五星級飯店或知名餐廳的工作經驗

- 2年副主廚等級的監督經驗

知識和技能：

- 國際美食的產品知識

- 出色的烹飪技巧

- 強大的領導能力

- 懂電腦操作

- 流利粵語或普通話和英語，書寫和口語

- 有團隊精神