Senior Sous Chef 資深副主廚

Western Restaurant with Creative Menu | Artisan Produce Made In-House
西式餐廳，創意菜單 | 手工自家製美食

Location: Tsim Sha Tsui / 地點︰尖沙咀

Benefits and Perks / 福利:

• 5-day work week, 8 days off per month / 五天工作，每月休息八天

• 10 days Annual Leave + 15 Statutory Holidays per year / 每年10天年假 + 15天勞工假

• Discretionary Bonus (once a year) / 酌情花紅（每年一次）

• Tips / 貼士

• Staff meal included / 膳食

• On-the-job training / 在職培訓

• Strong career development and promotion opportunities / 優越晉升機會

Responsibilities / 工作職責:

• Lead the Line: Run daily kitchen operations and expedite service. / 領導前線： 負責管理廚房日常營運，協助出菜。

• Inspire the Team: Train, mentor, and supervise junior chefs, fostering a positive work environment. / 激勵團隊： 培訓、指導並監督初級廚師，營造積極的工作環境。

• Create & Innovate: Collaborate directly on menu development and daily specials. / 創新與研發： 直接參與菜單開發及每日特色菜單的設計。

• Manage Costs: Help oversee inventory, food wastage tracking, and ingredient ordering. / 成本控管： 協助監督庫存、追蹤食物損耗及訂購食材。

Requirements / 入職要求:

• Experienced Leader: At least 3–5 years of kitchen management experience in a fast-paced or reputable establishment. / 經驗領導： 具備至少3至5年於節奏明快或知名餐飲機構的廚房管理經驗。

• Team Player: Strong leadership skills with a positive, problem-solving attitude. / 團隊合作： 具備優秀的領導才能，保持正面且積極解決問題的態度。

• Communication: Good communication skills and ability to coordinate effectively with diverse teams / 良好溝通技巧並能與不同部門協調。

• Quality Driven: Obsessive attention to food presentation, taste consistency, and food safety. / 品質導向： 嚴格追求食物賣相、味道一致性及食品安全。

• Problem Solving: Good common sense for making daily on-the-job decisions / 能處理突發事件及作出正確回應。

• Language Skills: Good command of either Cantonese or English (kitchen team is bilingual) / 流利英語或粵語會話（廚房團隊具備雙語溝通能力）。

• Availability: Immediately available highly preferred / 能即時上班者優先考慮。

Candidates must have full working rights for Hong Kong.
申請人必須擁有香港完整工作權利。