You will be responsible for the following job duties:

• Refine existing kitchen operation flow
• Manage and hands-on day to day kitchen operation
• Menu and recipes creation following dietitian guidelines
• Overseeing the production line 
• Ensuring food quality and hygiene standard, as well as health and safety
• Maintaining stock levels and placing orders
• Cost and wastage control
• Determine production schedule
• Lead the kitchen staff to ensure a well-organised and motivated team

Job Requirements :

• At least 3 years experience as Chef or Sous Chef
• Experience on food operations and product merchandising
• Experience in working at a central kitchen is an advantage
• Familiar with both Asian and Western cuisines 
• Good command of Cantonese 
• Interest or knowledge on fitness and nutrition will be an advantage
• Strong team leader with good communication skills 
• Must be available immediately

Employee Benefits:

• 5 working days per week, 9 hours a day, shift on public holidays and weekdays
• Free meals
• Annual leave, statutory holidays, sick leave allowance, etc.
• Bonus plan

Please include your current and expected salary on your CV.  Suitable candidates will be contacted shortly.