廚師 / 二廚 (Line Chef / Sous Chef)

Job Duty

* 負責崗位日常備料、出菜及品質監控，確保廚房運作順暢。 * 配合廚房管理團隊，維持高標準的食品安全、衛生與擺盤品質。 * 於繁忙時段保持穩定及高效的出菜表現。 應徵要求： * 工作經驗：具備最少 2 年西菜或亞洲融合菜廚房經驗。 * 工作身份：必須持有有效香港工作簽證或香港永久性居民身分證。 * 語言能力：具備良好英語溝通能力。 * 個人特質：工作熱誠、積極主動、具職業道德及良好的團隊合作精神。 工作時間及休假： * 工作時間：每日 10 小時（包含 1 小時膳食/休息時間）。 * 休假制度：每月 6 天輪休。 請俾CV同埋聯絡 +852 6016 6101 www.dbrasserie.com • Manage daily station prep, line execution, and quality control to ensure smooth kitchen operations. • Collaborate with executive kitchen leadership to maintain high food safety, hygiene, and presentation standards. • Deliver consistent performance and maintain high efficiency during peak service hours. Candidate Requirements • Experience: Minimum 2 years of culinary experience in a Western or fusion dining environment. • Work Authorization: Must hold a valid Hong Kong work visa or HKID. • Communication: Strong English communication skills are required. • Attributes: High energy, professional work ethic, positive attitude, and a strong drive to excel. Working Conditions & Schedule • Shift: 10 hours per day (inclusive of a 1-hour break). • Rest Days: 6 days off6 per month. Please WhatsApp us your CV if you are a match +852 6016 6101 www.dbrasserie.com