Department : Food & Beverage
Reports to : Chinese Executive Chef
Role Introduction:
The Number 1 Wok - Chinese Cuisine is a key position within the Food and Beverage department. This individual will work closely with the Chinese Executive Chef to oversee the production, quality, and efficiency of Chinese cuisine in a high-volume, fast-paced environment. The Number 1 Wok - Chinese Cuisine will be responsible for menu planning, ensuring efficient cooking processes, managing a team, maintaining quality control, and ensuring customer satisfaction. This role requires expertise in Chinese cuisine and cooking techniques, as well as strong time management, problem-solving, and creativity skills.
Key Responsibilities:
- Utilize expertise in Chinese cuisine and cooking techniques to prepare high-quality dishes in a fast-paced environment.
- Assist in menu planning, considering diverse tastes and incorporating creativity to enhance the dining experience.
- Ensure efficient cooking processes and manage the timing of food preparation to meet customer demands.
- Supervise and manage a team of kitchen staff, providing guidance, training, and support to maintain quality and efficiency.
- Maintain quality control through regular inspections of food preparation and presentation to meet culinary standards.
- Focus on customer satisfaction by ensuring that food is prepared and presented according to customer preferences and dietary requirements.
- Conduct regular stock checks on the food inventory and prepare the daily food order list.
- Continuously learn and stay updated on new cooking techniques, ingredients, and industry trends in Chinese cuisine.
- Collaborate with the Chinese Executive Chef and other team members to enhance the overall dining experience.
Requirements:
- Secondary School or above, extensive expertise in Chinese cuisine and cooking techniques, with a minimum of 10 years of experience in a similar role.
- Proven ability to work in a high-volume, fast-paced environment while maintaining food quality and efficiency.
- Strong knowledge of menu planning and the ability to adapt to diverse tastes and preferences.
- Excellent leadership and team management skills with the ability to maintain quality control and ensure smooth kitchen operations.
- Exceptional time management and problem-solving skills to handle multiple tasks and resolve issues promptly.
- Creative mindset with the ability to bring innovation to menu planning and adapt to changing culinary trends.
- Physical stamina to withstand the demands of a busy kitchen and attention to detail to ensure precise food preparation.
- Proficiency in Cantonese is required. Proficiency in English and Putonghua is preferred but not mandatory.
主要職責
- 準備及烹調各款菜式，掌握各種烹調技術，乾貨發製成率，確保在節奏明快工作環境下能維持穩定及高質量出品。
- 協助餐牌研發，識別新菜式食材及配料，創作新穎菜式，以提升客人用餐體驗。
- 監督下屬出品質量，按客戶要求指導各款菜式製作及擺盤，確保食材形狀大小及味道統一，以滿足客戶需求。
- 監督廚房日常工序，確保食材及菜式按時準備及交付。
- 指導下屬為每天開業作準備工作，監督下屬儀容、服裝、紀律及個人衛生，遵循廚房衛生準則，確保工作區域清潔有序，以符合指定食品安全衛生標準。
- 處理及跟進廚房設備及工具狀況，確保不影響日常工作。
- 管理及監控食材庫存，協助準備每日食材訂購清單及檢查來貨質量。
- 不斷學習及瞭解中式新烹調技巧、食材運用和趨勢。
- 與中餐行政總廚及其他餐飲部成員緊密溝通，以提升客戶用餐體驗。
入職要求
- 中學程度或以上，十年或以上相關經驗及兩年或以上管理工作經驗。
- 曾於高食材使用量及節奏明快環境下工作。
- 對廚房爐頭包括日常運作、管理員工、成本控制和採購制度、食品安全衛生制度(HACCP, ISO22000)、工作安全等事宜，具相當經驗及認識。
- 對餐牌研發工作有一定經驗及認識，創作新穎菜式。
- 良好團隊合作精神、良好溝通及人際交往能力。具獨立處理工作能力，良好組織能力，專注於細節，把握工作節奏，靈活應對。
- 有體力勞動需求，以處理繁重廚房工作。
- 良好粵語溝通能力，具英語及普通話溝通能力但不是必要要求。
Full-time
Personal & Application Information
We are an equal opportunity employer. Data collected will be treated in strict confidence and used for recruitment purpose only. Applicants who are not invited for interviews within 8 weeks may consider their applications unsuccessful.
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