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| Position Requirement: |
• Assist Chinese Master Chef and Chinese Sous Chef to implement all the tasks, develop new dishes, small Menu, Banquet Menu, Promotion Menu, and monitoring kitchen productions, ensure high product quality and presentation.
• 協助廚房正副廚師長執行一切任務，構思新菜，小菜牌，宴會菜譜，推廣菜譜，與及監控廚房出品，保持出品質素及賣相
• Supervise Personal hygiene of each employee, and arrange Daily cleaning task to employee, monitor hygiene and Food Label, to ensure reaching the SGS hygiene standard.
• 督導員工個人衛生，並安排員工每日進行清潔工作，監管衛生及食物標籤，確保達至SGS衛生要求
• Responsible for pick-up goods, controlling quantity and quality of received goods, control storage, including cold-storage foods.
• 負責取貨，檢查來貨斤兩及質量，控制存貨，包括雪藏食品
• Distribute daily employee tasks and dealing with personnel arrangement.
• 分配員工每日的工作及處理人手安排
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