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
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
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
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
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Email : hr@tsuiwah.com
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.
All personal information will be kept confidential and only be used for recruitment purposes.
