Number 1 Wok - Chinese Cuisine (頭鑊) at Kai Tak Sports Park

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

Full Time

Start Date

Immediate

Expiry Date

20 Jun, 26

Salary

0.0

Posted On

23 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Chinese Cuisine Expertise, Cooking Techniques, Menu Planning, Team Management, Quality Control, Time Management, Problem-Solving, Creativity, Stock Checks, Inventory Management, Food Ordering, Leadership, HACCP Knowledge, ISO22000 Knowledge, Cost Control, Food Safety

Industry

Events Services

Description

Department : Food & Beverage Reports to : Chinese Executive Chef Role Introduction: The Number 1 Wok - Chinese Cuisine is a key position within the Food and Beverage department. This individual will work closely with the Chinese Executive Chef to oversee the production, quality, and efficiency of Chinese cuisine in a high-volume, fast-paced environment. The Number 1 Wok - Chinese Cuisine will be responsible for menu planning, ensuring efficient cooking processes, managing a team, maintaining quality control, and ensuring customer satisfaction. This role requires expertise in Chinese cuisine and cooking techniques, as well as strong time management, problem-solving, and creativity skills. Key Responsibilities: Utilize expertise in Chinese cuisine and cooking techniques to prepare high-quality dishes in a fast-paced environment. Assist in menu planning, considering diverse tastes and incorporating creativity to enhance the dining experience. Ensure efficient cooking processes and manage the timing of food preparation to meet customer demands. Supervise and manage a team of kitchen staff, providing guidance, training, and support to maintain quality and efficiency. Maintain quality control through regular inspections of food preparation and presentation to meet culinary standards. Focus on customer satisfaction by ensuring that food is prepared and presented according to customer preferences and dietary requirements. Conduct regular stock checks on the food inventory and prepare the daily food order list. Continuously learn and stay updated on new cooking techniques, ingredients, and industry trends in Chinese cuisine. Collaborate with the Chinese Executive Chef and other team members to enhance the overall dining experience. Requirements: Secondary School or above, extensive expertise in Chinese cuisine and cooking techniques, with a minimum of 10 years of experience in a similar role. Proven ability to work in a high-volume, fast-paced environment while maintaining food quality and efficiency. Strong knowledge of menu planning and the ability to adapt to diverse tastes and preferences. Excellent leadership and team management skills with the ability to maintain quality control and ensure smooth kitchen operations. Exceptional time management and problem-solving skills to handle multiple tasks and resolve issues promptly. Creative mindset with the ability to bring innovation to menu planning and adapt to changing culinary trends. Physical stamina to withstand the demands of a busy kitchen and attention to detail to ensure precise food preparation. Proficiency in Cantonese is required. Proficiency in English and Putonghua is preferred but not mandatory. 主要職責準備及烹調各款菜式，掌握各種烹調技術，乾貨發製成率，確保在節奏明快工作環境下能維持穩定及高質量出品。協助餐牌研發，識別新菜式食材及配料，創作新穎菜式，以提升客人用餐體驗。監督下屬出品質量，按客戶要求指導各款菜式製作及擺盤，確保食材形狀大小及味道統一，以滿足客戶需求。監督廚房日常工序，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，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。不斷學習及瞭解中式新烹調技巧、食材運用和趨勢。與中餐行政總廚及其他餐飲部成員緊密溝通，以提升客戶用餐體驗。入職要求中學程度或以上，十年或以上相關經驗及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。對廚房爐頭包括日常運作、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。對餐牌研發工作有一定經驗及認識，創作新穎菜式。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 Wok is responsible for utilizing expertise in Chinese cuisine to prepare high-quality dishes in a fast-paced setting, assisting with menu planning, and ensuring efficient cooking processes to meet customer demands. This role also involves supervising and managing kitchen staff, maintaining quality control, and conducting regular stock checks.