Chef de Partie / Demi Chef / Cook (Japanese Cuisine) 廚房大工 / 中工 / 細工 (日本菜)

Admiralty | Central | Wanchai | Taikoo Shing | Tsim Sha Shui | Kowloon Station | Kowloon Bay | Tuen Mun | Tseung Kwan O 金鐘 | 中環 | 灣仔 | 太古城 | 尖沙咀 | 九龍站 | 九龍灣 | 屯門 | 將軍澳 Full Time

BRAND Epicurean Group

Responsibilities

  • Assist supervisor on daily kitchen operation including food production, maintaining hygiene and safety standards according to statutory regulations
  • Coach subordinates on providing pleasant dining experience (applicable to supervisory level)
  • Specialized in Sushi/Sashimi, cold kitchen, Teppanyaki, hot kitchen or related sections

Requirement

  • Primary 6 or above, with at least 1 year related experience
  • Hardworking, responsible
  • Fluent in Cantonese, able to speak in Japanese is a bonus

Staff Benefit

  • 6 Day-off Per Month
  • 10 to 14-Day Annual Leave
  • 12 days Statutory Holidays
  • Duty Meals
  • Tips
  • Overtime Compensation
  • Medical Allowance
  • Referral Bonus
  • Discretionary Bonus

職責

  • 協助上司處理日常廚房之運作,包括食物製作及按法定要求維持衛生及安全標準
  • 指導下屬為客人提供愉快的餐飲服務 (督導級同事適用)
  • 專職於壽司/刺身、凍廚房、鐵板、熱廚房及其他工作範疇

要求

  • 小六程度,需至少1年或以上相關工作經驗
  • 須主動勤奮、有責任心
  • 良好能操日語為佳

員工福利

  • 每月例假6天
  • 年假10至14天
  • 勞工假12天
  • 當值膳食
  • 小費
  • 超時補償
  • 醫療津貼
  • 介紹人獎金
  • 酌情性花紅