Sous Chef 副主廚 (Pre-opening and opening 開業前準備和開業)

A New Hotel in Central 中環新酒店

Innovative Sichuan & Cantonese Cuisine 新派川粵菜

Job Description 職責:

• Work as a team leader to oversee the daily operation of the kitchen, including food production, food quality control, presentation and hygiene management
• Proficient in Sichuan & Cantonese cuisine with a proven ability to implement and maintain rigorous production standards
• Maintain high standards of cleanliness, hygiene, and food safety in accordance with hotel regulations
• Assist to train and manage an efficient kitchen teams
• Assist to develop recipes and menus
• Assist to design and implement dish presentation plans, manage food costs and portion control
• Monitor inventory, reduce waste, and ensure efficient stock rotation
• Collaborate with the purchasing department to source quality ingredients within budget
• 擔任團隊領導，監督廚房的日常運作，包括食物製作、食物品質控制和衛生管理
• 精通川粵菜，並能執行和維持相關出品標準
• 保持高標準的廚房清潔、環境衛生和食品安全，符合酒店準則
• 協助培訓和管理高效的廚房團隊
• 協助開發新派特色食譜和多元化菜單
• 協助制定擺盤方案、控制食品成本和份量
• 監控庫存，減少浪費，並確保維持整體營運效率
• 與採購部門合作，在預算範圍內採購優質食材

Job Requirement 要求:

• Minimum 5 year’s experience in relevant kitchen operation  
• Previous experience as sous chef in fine establishments is preferred
• Have passion for new cuisine, team player, good communication and management skills
• Good written and verbal communication skills in Cantonese, with a basic command of English and Mandarin.
• 至少5年相關廚房營運經驗
• 有高級餐廳副主廚經驗者優先考慮
• 熱愛烹飪，具備團隊合作精神，良好的溝通和管理能力
• 良好粵語溝通能力，略懂英語和普通話