© 2019 by Hestia Technology Limited

Chef - Central Kitchen

Full Time;

Location

Hong Kong

Team

Central Kitchen

Summary

At Hestia we don’t just craft robots – we build the kind of wonder that aims to revolutionize the culinary industries. It’s the diversity of our people and their ideas of cooking that inspires the innovation that runs through everything we do. Join Hestia and help us to enrich the world with amazing food and innovative robotics.  

The kitchen team is looking for an experience Chef to manage and supervise all central kitchen operations

Description

You will be the head of our central kitchen that supply food ingredients to our restaurants. A typically day may consist of manage and supervise central kitchen operations, communicate with restaurant heads and other staffs for daily production plan. You will guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Ensure quality and timeliness of food production. 


You will need to conduct at least 1 team briefing per week, discussing the menu, order guide, and prep items for the following week. Establish and monitor par levels, portion control and waste, utilizing ordered product and surplus food product to minimize waste. Understand and participate in the established purchasing/ordering process, working closely with the restaurant heads. You will maintain and update the recipe card file, keep up with industry trends, and create new recipes as requested or required. You will also be responsible to maintain the highest standards of safety, hygiene, and sanitation practices in the central kitchen.

Key Qualifications:

  • Experience planning and executing menus for high-volume service

  • Requires advanced kitchen knowledge as well as knowledge of various kitchen equipment.

  • A key contributor for planning, development, and execution of changing menus.

  • Professional judgement and expertise to decide appropriate food ordering, portioning, and production amounts.

Education & Experience

  • 5 years of previous management experience in a large institutional kitchen or hospitality operation.