1. Work content<br> <br><br>​<br>2. Responsible for food washing, cutting and marinating, strictly following the standard to handle raw materials, ensuring food freshness and hygiene;<br>​<br>3. Operate basic kitchen equipment (frying pan, induction stove, refrigerator, etc.), and be familiar with basic cooking skills such as blanching, frying, and heating;<br>​<br>4. Collaborate with the kitchen team to complete peak period meal coordination, ensure that the portion, temperature and texture of the dishes meet the standards;<br>​<br>5. Responsible for personal work area and tool cleaning, and assisting in the after-hours kitchen and sanitation, and inventorying remaining ingredients before leaving work;<br>​<br><br> <br>Three. Employment Requirements<br> <br>1. Basic requirements<br> <br>- Age 18-45, hold a valid Hong Kong ID or legal work permit, able to adapt to standing work and shift in the food and beverage industry;<br>​<br><br>​<br>- Healthy body, holding a valid Certificate of Mandatory Basic Food Hygiene Training for Food Industry Employees (no certificate can be assisted in taking the exam).<br> <br>2. Core skills<br> <br>- Basic cooking skills: Proficient in basic kitchen operations such as cutting, slicing, chopping, and stir-frying, and able to independently complete the preparation of simple dishes;<br>​<br>- Food processing: Understand common food preservation methods, be able to accurately control cutting and matching specifications (such as silk, diced, sliced, etc.);<br>​<br>- Sanitation standards: Strictly follow the Hong Kong Food Industry Regulations, be familiar with kitchen disinfection, raw and cooked separation, etc. operating standards;<br>​<br><br>​<br>- Learning ability: Willing to learn the techniques of making northwest flavor dishes (such as beef braising, cold dish seasoning), and follow the guidance of the chef.<br> <br>3. Bonus<br> <br>- More than one year of experience in a restaurant kitchen, familiar with Northwest, Sichuan or home-style cooking;<br>​<br>- Understand Mandarin or simple English, able to communicate efficiently with front and back kitchen colleagues;<br>​<br>- Able to adapt to working on weekends and public holidays, and following flexible shifts is preferred.