Head Chef

We are recruiting for food and beverage service positions at our group's flagship resort hotel in Jeju Island, South Korea. The requirements are as follows:

Head Chef

Key Duties & Responsibilities

• Lead and manage overall kitchen operations.
• Take responsibility for the Wok Station and overall food quality.
• Prepare and maintain authentic Hong Kong/Cantonese-style dishes.
• Ensure consistency of taste, quality, portion and presentation.
• Develop and maintain recipes and kitchen SOPs.
• Plan daily mise en place and production requirements.
• Manage kitchen manpower and station deployment.
• Monitor food cost, portion control, wastage and product yield.
• Train, coach and develop kitchen team members.
• Ensure compliance with food safety, hygiene and kitchen safety standards.
• Coordinate closely with Restaurant Management regarding daily operations.

Required Qualifications & Experience

• Minimum 10 years of professional kitchen experience.
• Candidates must be able to provide employment certificates/proof of at least 10 years of relevant work experience, together with a certificate showing completion of at least 6 months of study or professional training from a culinary/cooking institute
• Strong experience in Hong Kong Cafe/ HK Cantonese cuisine and wok cooking.
• Previous Head Chef or senior Sous Chef experience required/preferred.
• Strong knowledge of kitchen operations, food costing and production planning.
• Demonstrated ability to lead and train a kitchen team.
• Experience in high-volume restaurant, hotel, resort or casino operations is an advantage.
• Cantonese and/or Mandarin preferred.

為集團位於韓國濟州島的旗艦度假區酒店招聘餐飲服務崗位，招聘要求如下:

總廚

主要工作職責

• 全面負責廚房日常運營及管理。
• 負責炒鍋崗位及整體出品品質。
• 製作並維持正宗香港/粵式菜品標準。
• 確保菜品在口味、品質、份量及擺盤方面保持一致。
• 建立、維護及執行菜譜和廚房SOP。
• 制定每日備料（Mise en Place）及生產計畫。
• 負責廚房人員配置及崗位安排。
• 監督食品成本、份量控制、損耗及產品出成率。
• 培訓、指導及培養廚房團隊成員。
• 確保廚房符合食品安全、衛生及廚房安全標準。
• 與餐廳管理團隊密切協調每日運營工作。

任職資格及經驗要求

• 至少 10年專業廚房工作經驗。（* 須提供10年以上工作證明以及料理烹飪學院6個月以上已修或培訓結業證書）
• 具有豐富的香港茶餐廳/香港粵菜及炒鍋烹飪經驗。
• 具有總廚或高級副廚師長工作經驗者優先/必備。
• 熟悉廚房運營、食品成本控制及生產計畫。
• 具備帶領及培訓廚房團隊的能力。
• 有高營業量餐廳、酒店、度假村或賭場餐飲運營經驗者優先。
• 能夠適應高營業量廚房的工作環境。
• 熟悉食品衛生及廚房安全要求。
• 具備良好的團隊合作及溝通能力。
• 會粵語和/或普通話者優先。