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