Number 1 Chopper - Chinese Cuisine (頭砧) at Kai Tak Sports Park

Hong Kong, Hong Kong Island, Hong Kong S.A.R. -

Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

0.0

Posted On

30 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Knife Skills, Chinese Chopping Techniques, Supervision, Food Preparation, Quality Standards, Food Safety, Hygiene Practices, Attention To Detail, Time Management, Multitasking, Adaptability, Stock Checks, Inventory Management, Cantonese, Team Collaboration, Precision

Industry

Events Services

Description

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. #LI-DNI

Responsibilities

The Number 1 Chopper is responsible for efficiently chopping and preparing ingredients using exceptional Chinese knife skills while supervising kitchen staff to meet high-volume production demands and maintain quality standards. This role involves coordinating workflow, ensuring adherence to food safety and hygiene, managing inventory, and continuously learning new techniques.