Culinary Trainee

Program Details:

• The 18-month programme is designed for young talents who are equipped with academic qualifications in culinary or acquired at least 6 months of formal kitchen experience. The selected talents will be under the mentorship of Executive Sous Chef / Executive Pastry Chef / Chef de Cuisine and will be provided with actual work exposure in at least three kitchens namely hot section, cold section, or pastry kitchen. The participants will be assigned to work with Executive Chef. Upon successful completion of the programme, a permanent position as assistant supervisory will be offered.   

Job Responsibilities:

• Provide operation support in assigned kitchen of Popinjays, The Tai Pan, Pastry or Main kitchen

• Assist in kitchen administration support including menu re-engineering, procurement, food hygiene, storage management and food hygiene

• Handle job tasks in different sections of the kitchen including hot section, cold section, butchery and pastry

• Obliged to attend classroom trainings on managerial skills, computer skills, food hygiene and other related trainings

Job Requirements:

• Bachelor degree or diploma holder in Culinary Arts, Nutrient, Gastronomy and related subjects

• At least 6 months of full time internship or work experience in a well-established catering establishment or hotel

• Passion in culinary arts and willing to handle assignments across levels

• Proficient in English and Cantonese

• Strong learning appetite, willing to take responsibilities and self-driven