The posting
Department : Food & Beverage Reports to : Chinese Executive Chef Role Introduction:
The Number 1 Chopper - Chinese Cuisine plays a critical role in the Food and Beverage department, responsible for efficiently chopping and preparing a variety of ingredients using exceptional knife skills and proficiency in Chinese chopping techniques. This individual thrives in a high-volume, fast-paced environment and collaborates with the kitchen team to ensure a smooth workflow. The Number 1 Chopper - Chinese Cuisine is committed to maintaining quality, food safety, and hygiene while demonstrating attention to detail and precision. This role requires effective time management, multitasking abilities, physical stamina, adaptability, and a strong focus on continuous learning. Key Responsibilities:
- Utilize exceptional knife skills and proficiency in Chinese chopping techniques to efficiently chop and prepare a variety of ingredients.
- Supervise and manage a team of kitchen staff to work effectively in a high-volume, fast-paced environment, meeting the demands of food production and maintaining quality standards.
- Collaborate with the kitchen team to ensure a smooth workflow, coordinating with other chefs and staff members.
- Ensure adherence to quality standards, food safety guidelines, and hygiene practices throughout the food preparation process.
- Demonstrate attention to detail and precision in ingredient preparation, maintaining consistency in size, shape, and presentation.
- Maintain open communication with the kitchen team, sharing information, and collaborating to optimize efficiency and productivity.
- Conduct regular stock checks on the food inventory and prepare the daily food order list.
- Stay updated with industry trends, techniques, and new ingredients through continuous learning and professional development.
Requirements:
- Secondary School or above, possess exceptional knife skills and proficiency in Chinese chopping techniques, with a minimum of 10 years of experience as a Chopper, with at least two years supervisory experience.
- Proven ability to thrive in a high-volume, fast-paced environment, meeting production demands while maintaining quality standards.
- Demonstrate a strong commitment to quality, precision, consistency, food safety, and hygiene practices.
- Manage time effectively, multitask, and prioritize tasks to meet production requirements.
- Exhibit physical stamina and adaptability to handle the demands of a busy kitchen.
- Proficiency in Cantonese is required. Proficiency in English and Putonghua is preferred but not mandatory.
主要職責
- 處理及準備各款菜式食材及配料，確保在食材高用量及節奏明快工作環境下能維持穩定及高質量出品。
- 嚴選新鮮及優質食材，確保食材形狀大小及味道統一，並上報任何食材問題。
- 監督下屬出品，按客戶要求指導各種菜式製作，指導下屬使用砧板設備及刀工技巧及擺盤，以達工序流暢，滿足客戶需求。
- 與下屬及其他廚房員工協調工序，確保食材及菜式按時準備及交付。
- 指導下屬為每天開業作準備工作，監督下屬儀容、服裝、紀律及個人衛生，遵循廚房衛生準則，確保工作區域清潔有序，以符合指定食品安全衛生標準。
- 處理及跟進廚房設備及工具狀況，包括刀具、砧板，以確保不影響日常工作。
- 管理及監控食材庫存，協助準備每日食材訂購清單及檢查來貨質量。
- 不斷學習及瞭解新技巧、食材運用和趨勢。
入職要求
- 中學程度或以上，最少十年砧板經驗及有兩年或以上管理工作經驗。
- 曾於高食材使用量及節奏明快環境下工作。
- 對中式廚房日常運作、管理員工、成本控制和採購制度、食品安全衛生制度(HACCP, ISO22000)、工作安全等事宜，具相當經驗及認識。
- 良好團隊合作精神、良好溝通及人際交往能力。具獨立處理工作能力，良好組織能力，專注於細節，把握工作節奏，靈活應對。
- 有體力勞動需求，以處理繁重廚房工作。
- 良好粵語溝通能力，具英語及普通話溝通能力但不是必要要求。
Full-time
Personal & Application Information
We are an equal opportunity employer. Data collected will be treated in strict confidence and used for recruitment purpose only. Applicants who are not invited for interviews within 8 weeks may consider their applications unsuccessful.
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