Head Chef – Chinese Cuisine

中餐行政總廚

工作職責

• Oversee all aspects of Chinese kitchen operations, from menu planning to execution, ensuring an exceptional dining experience for members.
  全面負責中餐廚房營運，包括菜單設計及出品，為會員提供卓越的餐飲體驗。

• Lead and manage a team of chefs, maintaining the highest standards of food quality while preserving traditional Chinese culinary techniques and introducing innovation.
  領導及管理廚師團隊，保持高品質出品，傳承中華烹飪精髓並融合創新元素。

• Ensure strict compliance with food safety, hygiene, and kitchen cleanliness standards, while fostering a positive and efficient working environment.
  嚴格遵守食品安全及衛生標準，營造積極及高效的工作環境。

• Manage food costs, inventory control, and supplier relationships to maintain healthy operating margins.
  有效控制食材成本、庫存及供應商管理，以維持良好的營運成本結構。

• Collaborate closely with the Restaurant Manager to optimize daily operations and manage expenses.
  與餐廳經理緊密合作，優化日常營運及成本管理。

入職要求

• Minimum 10 years of experience in Chinese cuisine, with at least 5 years in a leadership role; experience in hotels or fine‑dining restaurants is an advantage.
  具備不少於 10 年中餐烹飪經驗，其中 5 年或以上管理經驗；曾於酒店或高級餐廳工作者優先。

• Strong expertise in Cantonese cuisine, with a proven ability to create innovative menus and deliver high‑quality dining experiences.
  精通 粵菜，具備創新菜式研發能力及高水準出品經驗。

• Excellent leadership and team management skills, with the ability to motivate, train, and develop staff.
  具備卓越的領導及團隊管理能力，能激勵及培訓員工。

• Strong understanding of kitchen operations, cost control, and inventory management.
  熟悉廚房營運流程、成本控制及庫存管理。

• Solid knowledge of food safety and hygiene regulations; Hong Kong Food Hygiene Manager Certificate is preferred.
  具備良好的食品安全及營運合規知識；持有 香港食物衛生經理證書者優先。

• Good command of both spoken and written English and Cantonese.
  良好英語及廣東話書寫及溝通能力。

Interested candidates, please WhatsApp: 9319 3692