Our client, a Western Fine Dining Group is seeking following permanent positions!

1.  Junior Sous Chef / Sous Chef (AM – Manager level)
   
   • Key Duties: Oversee kitchen operations in a fast-paced fine dining environment, manage food preparation and presentation to Michelin standards, lead and train junior chefs, ensure sanitation, quality consistency, and nutrition principles, support menu development and creative techniques
   • Requirement: French/Western restaurant background, Western Fine Dining (F&B Group/Hotel), Michelin Star/Recommended preferred, Fluent in English & Mandarin, Presentable
2. Chef de Partie (Supervisor level)
   
   • Key Duties: Handle specific kitchen sections in a professional Michelin-starred kitchen, prepare high-quality dishes with focus on Western/French cuisine, train junior staff, maintain hygiene, stock control, and sanitation standards, contribute to fast-paced production with creative input
   • Requirement: French/Western restaurant background, Western Fine Dining (F&B Group/Hotel), Michelin Star/Recommended preferred, Fluent in English & Mandarin, Presentable
3. Restaurant Assistant Manager
   
   • Key Duties: Support restaurant manager in daily operations and service flow, lead and train floor team for exceptional guest service, manage reservations and guest relations, monitor food quality/hygiene/safety, handle staff scheduling/performance reviews, oversee inventory/cost control, contribute to promotions and marketing
   • Requirement: French/Western restaurant background, Western Fine Dining (F&B Group/Hotel), Michelin Star/Recommended preferred, Fluent in English & Mandarin, Presentable
4. Supervisor (Restaurant Captain)
   
   • Key Duties: Lead table service team in a luxury fine dining setting, ensure smooth service operations and professional table-side interactions, handle guest inquiries/upselling/relations, train staff on service excellence, maintain hygiene/safety standards, assist with floor management and promotions
   • Requirement: French/Western restaurant background, Western Fine Dining (F&B Group/Hotel), Michelin Star/Recommended preferred, Fluent in English & Mandarin, Presentable
5. Restaurant Supervisor (Assistant Sommelier)
   
   • Key Duties: Assist head sommelier with wine list curation and inventory management, provide expert wine recommendations/pairings to guests, support floor operations for seamless service, train staff on wine knowledge and hospitality standards, uphold professionalism in a fine dining environment
   • Requirement: French/Western restaurant background, Western Fine Dining (F&B Group/Hotel), Michelin Star/Recommended preferred, Fluent in English & Mandarin, Presentable
   • MUST have WSET Level 2–3 or Certified Sommelier (Court of Master Sommeliers)

1. Junior Sous Chef / Sous Chef (經理級)

主要職責：管理快節奏精緻餐廳廚房運作、監督食物製作及擺盤至標準、帶領及培訓初級廚師、確保衛生、品質一致及營養原則、協助菜單開發及創新技巧

要求: 有法國/西餐餐廳經驗，西式Fine Dining (餐飲集團/酒店)，曾於米芝蓮星級餐廳工作者優先考慮，流利英語及普通話

2. Restaurant Assistant Manager (餐廳助理經理)

主要職責：協助餐廳經理日常運作及服務流程、帶領及培訓樓面團隊提供卓越賓客服務、管理預訂及賓客關係、監控食物品質/衛生/安全、處理員工排更/表現評估、監督庫存/成本控制、貢獻推廣及營銷活動

要求: 有法國/西餐餐廳經驗，西式Fine Dining (餐飲集團/酒店)，曾於米芝蓮星級餐廳工作者優先考慮，流利英語及普通話

3. Supervisor (Restaurant Captain)

主要職責：在奢華精緻餐廳帶領餐桌服務團隊、確保順暢服務運作及專業桌邊互動、處理賓客查詢/推銷/關係、培訓員工服務卓越、維持衛生/安全標準、協助樓面管理及推廣

要求: 有法國/西餐餐廳經驗，西式Fine Dining (餐飲集團/酒店)，曾於米芝蓮星級餐廳工作者優先考慮，流利英語及普通話

4. Restaurant Supervisor (Assistant Sommelier)

主要職責：協助首席侍酒師酒單策劃及庫存管理、為賓客提供專業酒推薦/配搭、支援樓面運作確保順暢服務、培訓員工酒知識及款待標準、在精緻餐廳維持專業水準

要求: 有法國/西餐餐廳經驗，西式Fine Dining (餐飲集團/酒店)，曾於米芝蓮星級餐廳工作者優先考慮，流利英語及普通話, 持有 WSET Level 2–3 或 Court of Master Sommeliers 認證

"Interested parties please send your full resume with your current and expected salary by clicking  'Apply Now'."