工作職責
Menu Development: Design innovative recipes, set food presentation standards, and plan seasonal menus. Staff Management: Hire, train, supervise, and mentor kitchen staff, line cooks, and sous-chefs. Financial Control: Manage food budgets, track inventory, order supplies, and reduce kitchen waste. Safety & Hygiene: Enforce strict health regulations, food safety protocols, and sanitation standards like HACCP.
津貼和福利
不適用
工作地點 (2)
中區，港島南
工作時間
週一至週五
07:00 - 17:00
工作要求
學歷要求
大學
對話能力
廣東話
普通話
英文
書寫能力
繁體中文
英文
技能:
微軟 Excel
微軟 Word
僱主資料
Since 2017, we have been providing hospitality services for different sectors, including various corporates and private groups. As a premier catering company dedicated to reimagining classic cuisine with contemporary flair. We craft every menu using fresh and high-quality ingredients to deliver exceptional food. Our mission is to deliver innovative and professional hospitality services. We are committed to allowing our guests to feel our core values of warm, wholesome and worthy.