Major Duties :
a) To oversee the daily operations of kitchens, including planning for the resources required for daily operations, managing the procurement, receipt, storage and inventory control of consumables to ensure smooth operations;
b) To coordinate the installation, commissioning, operation and maintenance of equipment / apparatus of the Section;
c) To monitor the work process of kitchen operations and to maintain proper documentation to ensure the safety of kitchen operation and food production in strict compliance with the requirements of ISO22000 Food Safety Management System (FSMS);
d) To deliver culinary services to hotel guests and the general public;
e) To supervise the work of students in kitchens; and
f) To maintain departmental records.
a) A recognized higher diploma in the discipline of Hotel and / or Catering Management, Western Cooking, or equivalent;
and preferably with a Hygiene Manager Certificate or equivalent;
b) At least 3 years’ relevant work or teaching experience in hotel / catering industry; supervisory experience is preferred;
c) Proficiency in English and Chinese, preferably with knowledge of Putonghua;
d) Proficiency in basic computer applications; and
e) Ability to pass a trade test.
1) The post is in the rank of Instructor .
2) Candidates without the required academic qualifications stated in (a) above but possessing 8 years’ relevant work or teaching experience may also apply.
Where applicable, these candidates may be required to have a Qualification Framework (QF) Level 3 qualification.
3) The appointee may be required to perform duties outside normal office hours, work on shift over a full 7-day period and in designated places as assigned.
4) In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.