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    Tsui Wah Restaurant - Hong Kong and Macau
    Job Post
    Job Duties
    Requirements
    Restaurant Management Trainee
    • Assist branch manager in managing and leading the front line staff
    • Assist branch manager in expending customer networks
    • Assist manager in handling customer complaints and emergency issues
    • Accumulate management skills and experience by on-the-job training and classroom training
    • Responsible for ad-hoc duties assigned by supervisors
    • Tertiary School education or above
    • Half year or more restaurant experience preferred but not required
    • With good communications and interpersonal skills
    • Able to adapt to the changing situations
    • Enthusiastic, responsible and with a strong team spirit
    Waiter/Waitress
    • Serve customers with good manners and help to build up positive brand image
    • Greet customers, arrange seatings, serve tea and lay the tableware for customers
    • Place orders and actively introduce the menu to customers
    • Accurately deliver the ordered food and beverages to customers
    • Help to clean the table to ensure the cleanness and tidiness of the related restaurant area
    • Responsible for ad-hoc duties assigned by supervisor
    • Secondary School education or above
    • Half-year or more restaurant experience preferred but not compulsory
    • Able to adapt to the changing situations, maintain positive customer service attitude and willing to help customers solve problems
    • Enthusiastic, responsible, proactive and ready to help others
    • With a strong team spirit and good time management skills
    Cleaner
    • Responsible for washing dishes
    • Responsible for cleaning the restroom to ensure the neatness and tidiness of the related area
    • Primary School education or above
    • Previous experience preferred but not compulsory
    • Responsible, hardworking, tidy and with strong team spirit
    Chef Ⅲ
    • Responsible for cooking both Western and Chinese style food
    • Executive and supervisory responsibilities over the subordinates in cooking operations
    • Responsible for maintenance of kitchen facilities
    • Form 3 or above
    • Participated in restaurant production-related training courses
    • Minimum 5-years experience in the capacity of restaurant chef or cook
    • Well versed in operation and production procedures of a restaurant kitchen
    • Responsible and with a strong team spirit
    Chef Ⅳ
    • Prepare and chop the raw food material into the standardised sizes
    • Measure and divide the ingredients into the right serving sizes for next-step processing
    • Assist the executive chef or sous chef in sauce production
    • Responsible for topping the dishes with the right sauces
    • Form 3 or above
    • Participated in restaurant production-related training courses
    • Minimum 3-years experience in the capacity of restaurant chef or cook
    • Well versed in operation and production procedures of a restaurant kitchen
    • Responsible and with a strong team spirit
    Senior Chef of
    Kitchen Section /
    Chef of Kitchen Section /
    Cook Trainee
    • Responsible for kitchen cleaning
    • Responsible for taking delivery of goods and refridgerator inventory management
    • Acquire and accumulate basic knowledge in kitchen operations and production
    • Study to improve working efficiency
    • Form 3 or above
    • Participated in restaurant production-related training courses
    • Relevant working experience and well versed in restaurant operations highly preferred but not compulsory
    • Responsible and with a strong team spirit
    Senior Bar Tender /
    Trainee
    • Responsible for cooking noodles, breakfasts, sandwiches and making beverages
    • Produce the food and beverage in accordance with preset serving sizes and production processes to ensure the high quality of food
    • Maintain the neatness and tidiness of related areas
    • Assist supervisor in inventory management to ensure sufficient ingredient provided for the daily operation
    • Responsible for ad-hoc duties assigned by supervisors
    • Form 3 or above
    • One-half to two years relevant working experience
    • Well versed in operation of the restaurant Bar Division
    • Responsible and with a strong team spirit
    Chef of Noodle Section /
    Trainee
    • Responsible for cooking dishes in accordance with preset serving sizes and production processes to ensure the high quality of food
    • Maintain the neatness and tidiness of related areas
    • Responsible for ad-hoc duties assigned by supervisors
    • Form 3 or above
    • One-half to two years relevant working experience
    • Well versed in operations of restaurant Noodle Division
    • Responsible and with a strong team spirit
    Baker / Trainee
    • Responsible for the production of bakery, pastries and other related products
    • Provide support in new product development
    • Regularly clean the work station and bakery equipment
    • Responsible for ad-hoc duties assigned by supervisors
    • Form 3 or above
    • Minimum two-year relevant bakery experience
    • Responsible and with a strong team spirit
    Cashier
    • Provide quality cashiering counter service to customers
    • Responsible for handling customer enquiries and taking orders for the take-away services
    • Balance daily cash and maintain custody of cash box
    • Responsible for ad-hoc duties assigned by supervisors
    • Secondary School education or above
    • Minimum half-year relevant working experience
    • Well versed in restaurant cashier department operation and POS system operation preferred
    • Able to adapt to the changing situation and maintain good service quality
    • Enthusiastic, responsible and detail-minded
    • With good time management skills as well as a strong team spirit
    Tel : 8228 8122 | Email : [email protected]
    All personal information will be kept confidential and only be used for recruitment purposes.
    Tsui Wah Restaurant ‐ Shenzhen, Guangzhou, Shanghai, Hangzhou and Wuhan
    Job Post
    Job Duties
    Requirement
    Waiter/Waitress
    • Serve customers with good manners, build up positive image.
    • Greet customers and arrange seating, serve tea and lay tableware.
    • Take orders and take initiative to introduce dishes to customer
    • Serve food and drinks to customers on time.
    • Clean table as soon as possible after customers leave
    • Secondary school or above.
    • Half year or more restaurant industry working experience or familiar with restaurant operation.
    • Enthusiastic, positive attitude and helpful.
    • Responsible, proactive, with a team spirit, good sense of time management and helpful.
    Hostess / Reception
    • Introduce dishes and drinks to customers and arrange seats.
    • Use service etiquette, take the initiative to greet customers and show them out, introduce dishes to customers in and answer inquiries.
    • Keeping, checking, updating of delivery of menus and newspapers, replacing if damaged so as to keep the area tidy and neat.
    • Take customer comments and suggestions in proper time, take note of customers' information and visit history, communicate with service staff on time so as to improve customer satisfaction.
    • Secondary school or above.
    • Half year or more restaurant industry working experience or familiar with restaurant operation.
    • Grasp restaurant service basic knowledge, familiar with restaurant service work flow and hospitality etiquette etc.
    • Enthusiastic, positive attitude and helpful.
    • Responsible, proactive, with a team spirit, good sense of time management and helpful.
    Cashier
    • Safeguard cash register, print bills.
    • Responsible for answering phonecalls and inquires, and taking order for take-away.
    • Daily cash and bills count, and prepare reports and statements.
    • High school or above.
    • Half year or more related working experience, familiar with restaurant cashier operation and POS system.
    • Better adaptability, accurate calculation, maintain good service attitude all the time.
    • Responsible, sense of time management, enthusiastic and a good team player.
    • Need to be guaranteed by a local resident.
    Cleaner
    • In charge of washing dishes and tableware.
    • Clean restroom and restaurant, keep restaurant and restroom tidy.
    • Primary school or above.
    • Previous experience preferred but not compulsory
    • Diligent, clean, responsible, and with a team spirit.
    General staff–Chinese Cuisine / Western Cuisine / Bakery / Noodles Division / Roasted Division / Bar Division
    • Responsible for preparing dishes according to company's food standard.
    • Responsible for maintaining hygiene of and cleaning the responsible area and kitchen equipment maintenance, identifying and timely reporting of problems.
    • Assisting supervisor with new staff orientation and supervision.
    • Secondary school or above.
    • Two years or more restaurant industry working experience or familiar with restaurant operation.
    • Diligent and responsive.
    Junior staff– Chinese Cuisine / Western Cuisine / Bakery / Noodles Division / Roasted Division / Bar Division
    • Responsible for kitchen cleaning and odds and ends work.
    • Responsible for the stock delivery, freezer tally and cleaning.
    • Responsible for day-to-day custody and maintenance work for a variety of equipment and utensils.
    • Learning basic cooking skills and knowledge, so as to improve work efficiency.
    • Secondary school or above.
    • One year or more restaurant industry working experience or familiar with restaurant operations.
    • Responsible, with a team spirit.
    Cutting and Preparing Staff
    • Fetch and early processing of raw materials according to company policy.
    • Responsible for sending early processing raw materials to receiving point and operation table.
    • Responsible for the safekeeping of the daily surplus raw materials; raw materials with fresh and frozen requirement must be sent to cold storage for preservation.
    • Check the preservation and quality of raw materials in the freezer and refrigerator, timely disposal of the excess backlog materials.
    • Responsible for cleaning of equipment and keeping work station clean and tidy.
    • Secondary school or above.
    • One year or more cutting and preparing working experience, skillful in cutting, and capable of cost control.
    • Responsible, with a team spirit.
    Shenzhen Tel :(0755) 2238 5202 | Email:[email protected]
    Guangzhou Tel:(020) 3887 9029 | Email:[email protected]
    Shanghai / Hangzhou / Wuhan Tel:(021) 6466 8555 | Email:[email protected]
    All personal information will be kept confidential and only be used for recruitment purposes.
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