Dish Up – Gallop (Chinese Restaurant) 打荷 – 嘉樂樓 (中菜廳)
The Hong Kong Jockey Club
Hong Kong

The Department

Our Catering Department manages one of the largest and most diverse catering operations in Hong Kong. We provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses.

In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organizations for a variety of functions.

You will :

  • Knowledge of the individual menu items including basic ingredients, methods of preparation, and presentation style.
  • Maintain kitchen hygiene and cleanliness and make sure the tools are in well condition.
  • Gain basic knowledge of all outlets in the Club.
  • Responsible for mis en place.
  • Taste and examine food prepared for freshness and required quality.
  • Set up section as required by No.1,2 Stove, or CDC and to be checked by No.1,2 Stove before to cook.
  • Be responsible for minimising food wastage.
  • Attend and comprehend all information discussed at the pre-function service briefing sessions.
  • Personal appearance and hygiene are the important requirement. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.
  • Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards each guest.
  • Never speak in a loud voice to other talents.

  • Serve all food in a friendly and professional manner.
  • Be pro-actively involved in the Club’s operation keeping up-to-date with events within the Club.
  • Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules.
  • Align management style, working practices and conduct.
  • Follow food safety program and ensure all associate have working knowledge of the program. Assist No.1,2 Stove in the performance of his / her duties.
  • Undertake any additional duties as requested by No.1 stove, CDC, Executive Sous Chef or Club Management.
  • Maintain sustainable improvements in resource efficiency without compromising product and service quality.
  • Proactively sourcing new recruits in the market.
  • You should have :

  • Minimum of 1 year’ relevant experience in prestigious hotels or restaurants
  • Experience in Chinese cuisine food production
  • Hygiene knowledge in HACCP
  • Communication skills in Chinese
  • General in English
  • Terms of Employment

    The level of appointment will be commensurate with qualifications and experience.

    Closing Date

    Only shortlisted candidates will be notified.


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