Job Description:
•2 days off per week
•Responsible for the overall kitchen operation
• Ensure that the preparation and quality of food provided are consistently maintained
• Ensure all food products are produced in a professional manner and meet the company quality standard
• Ensures compliance with food handling and hygiene standards
• Oversee the daily production of Cold Kitchen, Hot Kitchen, Pastry and Confections. Ensure all items are prepared to the highest quality standards and are consistently presented
• Manage junior staff and make sure the team is following instructions

•每星期兩天例假
•管理廚房運營，確保效率和質量。
• 保持食品產品的準備和質量，符合公司標準。
• 確保所有食品項目以專業方式生產，遵循既定質量基準。
• 執行食品處理和衛生標準的合規性，確保廚房環境安全。
• 監督凍廚、熱廚、糕點、蛋糕、麵包的日常生產，確保高質量的準備和呈現。
• 管理初級員工，提供明確指導，確保遵循操作規範。
• 廚房文書管理。

What we are looking for:
• Prefer to have 2+ years of Western Cous Chef experience in similar capacity
• Experience working in production kitchen
• Strong leadership skills
• A motivational leader and a good team player
• Able to drive the mood and good sprit of the team
• Good command of spoken and written English, Cantonese and Mandarin
• Confident in running busy shifts
• Candidate with less experience would be considered as Junior sous chef
• Kitchen document managment