須管理廚房各工作崗位的效率，控制成本，為團隊成員作編更安排及分配工作。

職位介紹

• 為每位賓客提供高品質的出品和服務
• 監督及協助廚房的工作流程
• 監測原料和配料的質量
• 按公司的標準儲存及冷藏食品，以保證新鮮衛生
• 定期監察食物的準備工作，廚房成本，庫存水平和控制質量

職位要求

工作經驗：具最少八年於四、五星級日本餐廳的廚房工作經驗
技能 / 證書：對日式料理瞭如指掌；刀工精確熟練；了解HACCP的標準和準則
教育程度：中學畢業或等同學歷
語言能力：能操良好英語及廣東話或普通話
電腦應用：基本程度

如有查詢，請於辦公時間星期一至五上午9時至下午6時致電（853）8889 1188

Job Purpose

Manage the efficiency of kitchen workstations by scheduling rosters, assigning work to team members, and controlling costs.

Key Responsibilities

• Deliver high quality products to every guest
• Monitor and assist with the kitchen workflow
• Requisition raw materials and monitor ingredients for quality control purposes
• Guarantee food is fresh, hygienic, and chilled and stored according to Company standards
• Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly

Competencies and Requirements

Experience: Minimum of 8 years’ culinary experience in a 4 to 5 star Japanese restaurant
Knowledge/Certificates: Excellent product knowledge of Japanese cuisine; accurate knife skills; understanding of HACCP standards and guidelines
Education: Secondary school diploma or equivalent
Language Ability: Good in English and Cantonese or Mandarin
Computer Skills: Basic

For enquiries, please contact us at (853) 8889 1188 during office hours
From Monday to Friday between 9:00am and 6:00 pm