揾工 日報

Job Purpose: Manage the efficiency of kitchen workstations by scheduling rosters, assigning work to Team Members, and controlling costs. Motivate and coach the kitchen team to exceed guests’ expectations for high-quality food. Key Responsibilities • 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 • Maintain HACCP standards for dry and cold storage, and clean and tidy kitchen and utensils • Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly • Monitor consumption and maximise capacity of resources and equipment Competencies and Requirements Experience: Minimum of 7 years’ culinary experience in a 4 to 5 star hotel kitchen Knowledge/Certificates: Excellent product knowledge of international cuisine; accurate knife skills; understanding of HACCP standards and guidelines Education: Secondary school diploma or equivalent Language Abilities: Good Cantonese and English Computer Skills: Basic