Chef Ⅳ
Tsui Wah Group
Kwai Chung, New Territories

Job Duties

  • Prepare and chop the raw food material into the standardised sizes
  • Measure and divide the ingredients into the right serving sizes for next-step processing
  • Assist the executive chef or sous chef in sauce production
  • Responsible for topping the dishes with the right sauces
  • Requirements

  • Form 3 or above
  • Participated in restaurant production-related training courses
  • Minimum 3-years experience in the capacity of restaurant chef or cook
  • Well versed in operation and production procedures of a restaurant kitchen
  • Responsible and with a strong team spirit
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