Summary:

• Minimum of 5 years' experience
• Education Level: Secondary, Primary
• Cantonese

The Department

Our Catering Department manages one of the largest and most diverse catering operations in Hong Kong. We provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses. In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organizations for a variety of functions.本會飲食部於跑馬地及沙田會所、跑馬地及沙田馬場、和上水雙魚河鄉村會所，為顧客提供多元化及優質餐飲服務，現誠意邀請對餐飲服務有興趣及具備有關工作經驗的人才加入。

The Job 

• Handle all matters at BBQ section.
• Arrange equipment placement, assign positions and responsibilities.
• Plan training programs, conduct to the specified standards, control daily course qualities.
• Assign duty and holidays for staffs of own department, coordinate staff to the needs, report sick leaves.
• Pass on all relevant notices, communicate with staffs, and monitor implementation status.
• Understand staff attendances, coordinate daily operations of all positions.
• Responsible for daily buying list, order corresponding meat or livestock.
• Check and accept daily food arrivals for weights and specifications.
• Work closely with procurement and receiving departments.
• Setting the standards of all courses of the department, supervise plates used, the way courses are displayed, etc.
• Provide guidance on the use, safety and maintenance of tools of the department.
• Survey daily sale figures, arrange production and stocking.
• Communicate with chefs of western cuisine, help source buffet needs, issue and receive turnover bill, maintain reasonable costs.
• Close communication with other departments; participate in kitchen conferences, discuss solutions to operation and human affairs.
• Supervise monthly inventory count of own department, control food overstock to prevent deterioration.
• Monitor and inspect daily sanitation of own department, and safe check tools, water, electricity, gas, and other switches.
• Daily inspection of equipment cleanliness, safekeeping, loss prevention.
• Supervise personal hygiene, appearance, clothing, manager, etc of staffs.

About You

• 獨立處理工作。
• 掌握各種炒鑊烹調技術, 乾貨發製成率。
• 處理製作所有高級宴席, 小菜之燒味及凉菜。
• 指導三, 四, 五, 尾鑊營業前準備工作, 市後崗位環境衛生。
• 監察製作炸雞, 乳鴿, 上皮水及淮鹽等製作。
• 監察汁醬, 獻湯, 海鮮豉油製作程序標準。
• 指揮上雜署理管業時工作, 監察乾貨, 海味發制後貯存量。
• 指揮打荷日常準備工作, 每天市後清潔衛生要求。
• 處理本科工具維修柯打,簽發及追跟。
• 執行上級分配工作. 向下溝通及執行指令。
• 執行監督本科員工儀容, 服裝, 紀律及個人衛生。
• 識別各種菜式成份及配料, 指導下層工作。
• 協助監察三, 四, 五鑊之出品及半製成品質量, 指導各種菜式製作。
• 編排每爐頭考勤表, 值勤時間。
• 巡視每天營業後燃料掣, 水掣, 電掣之關閉。
• 指揮廚工定期清潔廚房, 保持環境衛生。

Terms of Employment

聘任級別將根據資歷和經驗而定.