Cook (廚師) - Facility Management

Responsibilities

• 管理廚房日常運作，監督廚房團隊
• 員工飯堂提供餐飲服務 
• 設計菜單並制定價格
• 預算及預備每日午餐份量 
• 預備和烹調食材 
• 清潔和保養廚具及保持地方潔靜
• 為顧客提供優質服務，滿足其需要

• Manage the daily operation of kitchen, supervise the kitchen team
• Provide meals services at staff canteen 
• Plan and price menu items
• Assist in estimating the expected food consumption 
• Prepare and cook the ingredients according to the menu 
• Clean and maintain all equipment in the kitchen
• Deliver quality services to customers and satisfy their needs

Requirements

• 中三或以上程度，或具同等職業培訓
• 具 5 年或以上酒店、會所或餐飲業烹飪經驗。
• 具團隊精神及良好溝通技巧
• 壓力下工作，工作態度認真、守時、有禮
• 注重個人衛生及儀容整潔
• 良好粵語口語能力

• Form 3 or above, with equivalent vocational training
• At least 5 years cooking experience in hotel / clubhouse / catering industry
• Good team player with good communication skills
• Capable to work under pressure, responsible, punctual and polite
• Appropriate grooming and personal hygiene
• Good Command of spoken Cantonese