Responsibilities:

• Controls food costs within the set target by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and portion control of all outlets.
• Review menus together with Operation Managers and outlets managers regularly.
• Devises food promotions and develop recipes, new ideas on menus.
• Plan menus, analyses recipes, determines food, labour and overhead costs and drafts prices of menu items; confirm with the Operation Manager on pricing of menu items.
• Ensures that there is an adequate supply of food at all times at all outlets.  Hygiene and sanitation are observed in kitchen area. Tools and equipment are handled maintained and used properly at outlets.
• Practice safety and sanitation standards

Requirements:

• Over 8 years relevant experience of institutional catering at education segment, at least 5 year experience of holding the similar position
• Good in PC knowledge including MS offices
• Good in Leadership and Management;
• Able to conduct cooking skills training to levels report to him/her;
• Large events and functions catering experience
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.

Interested parties, please submit your full resume with expected salary at Apply Now

* Personal data collected will be used for recruitment purpose only.

Lo Chiu Vietnamese Restaurant was established in 1978, it is the pioneer of the Vietnamese restaurant in Hong Kong.  To cope with our expansion, we are looking for talents to join our team.