Responsible for daily preparation of noodle and dim sum foods, especially Shanghai-style steamed buns, ensuring consistent and high-quality output that meets standards.
According to the restaurant's operating needs, complete the daily preparation and production of noodle and pastry products on time.
Follow food safety and sanitation standards, keep the work area clean and orderly, and regularly clean and disinfect.
Support the kitchen team in their work, and assist other kitchen positions in completing related support tasks.
Participate in on-the-job training to continuously improve technical skills and understanding of new dishes.
Work requirements
Have at least one year of experience in making noodles and dumplings, with practical experience in making Shanghai-style small steamed buns as a necessary condition.
Familiar with the traditional Chinese pastry-making process, able to independently complete the entire process from kneading dough, rolling out the skin to wrapping and steaming.
Fluent in Cantonese, able to communicate smoothly with colleagues and supervisors; Mandarin at a general level, able to understand basic instructions and conversations.
Pay attention to details, and have basic quality awareness about food appearance, taste, and portion size.
Able to adapt to shift work and high-temperature working environment, sense of responsibility and team spirit.
Benefits
Monthly salary of 18,000 to 22,000 yuan, depending on experience and ability.
Enjoy paid annual leave, in accordance with the Labor Act.
Provide employee insurance, including basic medical and accident coverage.
Establish an on-the-job training mechanism to support employees’ skills growth and career development.
Languages
Cantonese
Mandarin
English
Skills
面点师
仲生
Leaving fragrance and elegance · 創辦人
Active within 3 days
Job Location
灣仔-Wan Chai, Wan Chai
香港
Map info not available.
You can open it in another map app.
Leaving fragrance is a famous Peking opera master Mei Lanfang's first brand founded in 1923, and now it is a state-owned enterprise brand in the mainland. The brand has a strong cultural heritage, and its direct sales stores are scattered in first-tier cities such as Beijing, Shanghai, Nanjing, and Suzhou. The main products are crab banquet, lobster banquet, crab yellow soup dumplings, Yangzhou braised dried tofu, Qintong eight fresh, etc. classic Jiangsu Huaiyang private banquet, known as "taste Mei Lan's rhyme, leave the fragrance of the years".
State-owned enterprises lay out the Lianfangyaju brand in the Hong Kong market, fully promoting Mr. Mei Lanfang's "artistic excellence, moral integrity, and innovative orthodoxy" artistic spirit and cultural value in the international market.
The operation mode of Liufang Yajiu is day tea and night wine, that is, Taizhou morning tea + Huaiyang banquet + Chinese-style small wine shop The composite business model.
Company Photos
1/9
2/9
Be careful
Don’t provide your bank or credit card details when applying for jobs.