Chinese Cuisine Chef

Responsibilities Responsibilities

1. Lead the high-end Chinese original dishes research and development, fusion of New Chu cuisine, international food trends and seasonal food characteristics, regular menu updates;

2. Responsible for the whole process of dish production, ensuring that food processing, cooking techniques, and appearance presentation meet the high-end standards;

3. Develop standard operating procedures (SOPs) to enhance team cooking skills and efficiency;

5. Strictly comply with the Hong Kong Food Safety Ordinance, ensure kitchen hygiene and food safety, and ensure relevant license compliance;

6. Follow up on market food trends and customer feedback, and continuously optimize dish flavors and presentation forms.

Position requirements

1. Have more than 5 years of high-end Chinese restaurant kitchen work experience, of which at least 2 years of work experience in Michelin-starred restaurants, Black Pearl restaurants or top Chinese restaurants at home and abroad;

2. Have the ability to independently develop high-end original dishes, and specialize in Chinese cuisine fusion and innovation;

4. Have solid cost control skills, familiar with the Hong Kong food market price and supply channels, and able to effectively control food margins;

5. Familiar with Hong Kong food and beverage industry-related regulations and sanitation standards;

6. Applicants with overseas Chinese food work experience or rich Chinese food innovation cases are preferred, with good team management and communication and coordination skills;

8. Applicants who can provide past food development case studies or portfolios are preferred.