Cook (廚師) - Facility Management

Responsibilities

• 管理廚房日常運作，監督廚房團隊

• 員工飯堂提供餐飲服務

• 設計菜單並制定價格

• 預算及預備每日午餐份量

• 預備和烹調食材

• 清潔和保養廚具及保持地方潔靜

• 為顧客提供優質服務，滿足其需要

• Manage the daily operation of kitchen, supervise the kitchen team

• Provide meals services at staff canteen

• Plan and price menu items

• Assist in estimating the expected food consumption

• Prepare and cook the ingredients according to the menu

• Clean and maintain all equipment in the kitchen

• Deliver quality services to customers and satisfy their needs

Requirements

• 中三或以上程度，或具同等職業培訓

• 具 5 年或以上酒店、會所或餐飲業烹飪經驗。

• 具團隊精神及良好溝通技巧

• 壓力下工作，工作態度認真、守時、有禮

• 注重個人衛生及儀容整潔

• 良好粵語口語能力

• Form 3 or above, with equivalent vocational training

• At least 5 years cooking experience in hotel / clubhouse / catering industry

• Good team player with good communication skills

• Capable to work under pressure, responsible, punctual and polite

• Appropriate grooming and personal hygiene

• Good Command of spoken Cantonese

Personal data provided by job applicants will be used for recruitment purposes only and will be treated in accordance with the Bank's Personal Data Policy, which is available upon request. Applicants who are not invited for interviews within six weeks may consider their applications unsuccessful and the personal data collected will be destroyed after 1 year.