Demi Chef de Partie - Cold/Japanese Kitchen 酒店助理領班廚師 (凍廚房/日式廚房)

Our Vision

Building Great Memories

Major Accolades

2016 - 2025 Three Michelin Stars – T'ang Court

2004 - 2024 Caring Company Award

2021 - 2024 Condé Nast Traveler Readers' Choice Award: Top 10 Hotels (HK)

2020 - 2024 Earth Check Certification Platinum Certificate

2020             The Best of The Best Masterchef – T’ang Court

2015 - 2019 Forbes Travel Guide Five-star Award Winner

2016             Travel+Leisure Best Top 5 Hotels in Hong Kong

Responsibilities 職責:

• Prepare food production in Japanese & cold dishes & assist kitchen operations in hotel international buffet restaurant
• Assist the Chef de Cuisine / Sous Chef to strive for enhancing food quality;
• Meet hotel guest / customer expectation & dining preference, including in special events;
• Follow high standards of kitchen hygiene;
• Assist and supervise junior cooks, when needed, to achieve good performance standards.
• 預備日式及冷盤食品的製作和參與酒店自助餐廳廚房的日常運作;
• 協助主廚 / 副廚不斷提昇食品質量;
• 迎合餐飲市场趨勢，以不斷提升餐飲服務及配合客人喜好 (菜單包括為客人特別安排盛會);
• 確保達到酒店衛生要求的標準;
• 有需要時協助管理初級廚師以確保工序達到應有標準

Qualifications 工作要求:

• Minimum 3-5 year experience in reputable kitchen of 5 star hotel;
• Good knowledge of food health, safety and hygiene compliance;
• Highly organized with multi-tasking skills;
• Good command of English & Chinese.
• 至少3-5年以上於5星級酒店經驗
• 良好衛生知識
• 有組織力既同時處理不同任務
• 良好有效的英語及中文溝通

***5-Day Work Week 5 天工作週