協助主廚管理廚房的整體運作，同時亦須對廚房隊伍作出指導及激勵性工作，以確保廚房團隊出產高品質的菜餚。

職位介紹

• 監控消耗量並最大限度地使用資源和設備
• 與主廚協調，制定每月及每季的菜單
• 監控菜餚的出品質量
• 定期監察食物的準備工作，廚房成本，庫存水平和質量控制部分
• 按公司的標準輸送、儲存及冷藏食品，以保證新鮮衛生

職位要求

工作經驗: 具最少十年於四、五星級日式餐廳的廚房工作經驗
技能 / 證書：瞭解對日式菜餚
教育程度：中學畢業或等同學歷
語言能力: 能操良好廣東話、普通話及英語
電腦應用: 基本程度

Job Purpose

Assist the Chef de Cuisine to manage the daily operations of the kitchen and lead, motivate and coach the kitchen team to produce high-quality food.

Key Responsibilities

• Monitor consumption and maximise capacity of resources and equipment
• Create monthly and seasonal menus in cooperation with the Chef de Cuisine
• Monitor the quality of dishes produced in the kitchen
• Monitor inventory and order food stock to meet demand, within budget
• Accept deliveries and store food according to Company requirements

Competencies and Requirements

Experience: Minimum of 10 years’ culinary experience in a 4 to 5 star Japanese kitchen
Knowledge/Certificates: Excellent product knowledge of Japanese Cuisine
Education: Secondary school diploma or equivalent
Language Abilities: Good English, Cantonese and Mandarin
Computer Skills: Basic