No. 3 Cook - The Eighth (Happy Valley Clubhouse)

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.

Major Tasks

You will:

• Ensure F&B operation and service excellence for Members and guests in the following areas, including:

• Daily restaurant floor operations

• Compliance of staff grooming with the Club's standard

• Compliance of restaurant physical layout with the Club's standard

• Proper mise-en-place

• Adequate table wares and consumable items for smooth operations

• Good working conditions of operating equipment; preparation of repair and maintenance requests when necessary

• Cleanliness of work stations and full observation of safety procedures

• Usage of MCRM and related systems

• Assist their direct supervisor to manage the compliance of staff with SOP requirements and service standards, especially when SOP changes are implemented.

• Conduct new staff and regular training to maintain established service standard, to achieve continuous improvement and to help colleagues align with the Club's culture.

• Promote facilities and services to Members; collect relevant F&B comments to pass to culinary team for follow-up and future menu planning.

• Coordinate the delivery of marketing programmes and promotional materials; manage the promotional counter during festive seasons.

• Assist in planning and performance tracking, including:

  • Managing daily and monthly operating and sales reports

  • Overseeing weekly staff rosters, highlighting manpower requirements, recruitment and staff promotion needs

  • Supervising monthly stock-take

  • Giving input for annual budget for property work, operational equipment and manpower estimation

  • Controlling operational costs

Experience

You shouls have:

• A minimum of 1 year's relevant experience in hotels or restaurants

• Experience in fine dining, all day dining, large-scale coffee shop and banquet food production

• Hygiene knowledge in HACCP

• Communication skills in Chinese