Job Description
食物製作與品質： 熟練且穩定地製作所有食物產品，確保最高出品質量。
日常營運管理： 負責廚房日常運營管理，包括食材訂購、收貨與儲存。
成本與損耗： 協助監控食物成本和損耗率，並提供優化建議。
協作與衛生： 與酒吧團隊有效協作；負責廚房衛生稽核達標。
Food Production & Quality: Skillfully and consistently prepare all food products, ensuring the highest output quality.
Daily Operations: Responsible for daily kitchen operational management, including ingredient ordering, receiving, and storage.
Cost & Waste: Assist in monitoring food cost and wastage rates, and provide optimization suggestions.
Collaboration & Hygiene: Collaborate effectively with the bar team; responsible for meeting kitchen hygiene audit standards.
Requirements
技術與穩定： 在高壓時段保持食物出品質量穩定，達成零重大客訴的目標。
成本與危機意識： 能將食物損耗率控制 在公司目標範圍內，並能獨立處理簡單的廚房設備故障或突發事件。
橫向溝通： 能與調酒師順暢溝通，協作優化食物與飲品的出品節奏。
語言能力： 基礎中文和英文溝通能力。
Technical Consistency: Maintain food quality stability during high-pressure periods, aiming for zero major customer complaints.
Cost & Crisis Management: Able to control food wastage within company targets and independently handle simple kitchen equipment failures or emergencies.
Cross-Functional Communication: Able to communicate smoothly with bartenders to collaboratively optimize food and beverage service rhythm.
Language Skills: Basic Cantonese & English communication skills.
Salary range
$19k - $21.5k
Monthly days off
6 days
Job Application
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