Professional Training Position (Ref. no. 010/ER/2023) ad

Responsibilities:

• coordinate, manage, and inspect the work in the kitchen;
• prepare the menu or cooperate in the process of preparing the menu;
• create the recipe book and prepare special dishes;
• promote the renovation and development of cooking methods;
• supervise whether the various parts of the kitchen and the utensils are kept clean and in order, and the staff hygiene and clothing are kept in good order;
• coordinate and plan staff work and shall determine the shift schedule;
• teach cooking classes in relation to both theory and practice.

Requirements:

• Candidates must have professional academic training or a higher diploma degree in western culinary or relevant area; and
• Candidates must have at least 3 years of professional experience.

Candidates who meet the listed “Requirements” above are required to upload the supporting documents, as stated in “Application and Documents Need to be Submitted” below, together with their online applications. Applications which do not meet the listed “Requirements” above or without provision of supporting documents for the “Requirements” will not be accepted.

Monthly Remuneration:

• MOP31,850 – 40,950 (according to current Portaria no. 477/99/M, table 2, salary index of Chef: 350 - 450)
• The current local income tax rate ranges from 7% to 12%. Exchange rate: approx. USD1 = MOP8.
• The position and remuneration offered will be commensurate with academic qualifications and professional experience.

Benefits:

Include Provident Fund Scheme, Medical Assistance, Annual Leave of 22 Working Days, Family Allowance, Housing Allowance, Holiday Allowance, Christmas Allowance and Training Benefits, etc., referring to details in employment contract.

Type of Contract:

Individual Service Contract (個人勞動合同)

Application and Documents Need to be Submitted:

Apply online HERE and upload the following required documents in PDF format:

• Identity card or passport copy
• Full resume
• Cover letter
• Copies of graduate certificates of all academic degrees awarded and/or professional academic training and transcripts for the academic qualifications required as above
• Employment testimonials issued by current/previous working organizations, indicating positions and complete service durations (with exact start dates and end dates) for all the current/past full-time working experiences required as above
• Before employment, the selected candidate must comply with the employment conditions according to Article no. 39 of the current Portaria no. 477/99/M 《General Rules on IFT Academic Staff and Hotel Professional Staff》and is required to submit proof of vaccination including measles, rubella, tetanus and Diphtheria and Pertussis containing vaccination issued by the competent authority in the original place of residence. For Vaccination requirements and guidelines, please refer to Immunization Programme (English version or Chinese version).

Evaluation Methods: (1) documentary evaluation (40%), (2) mock teaching and interview in English (60%). The evaluations and final result will be marked from 0 to 100. Those whose scores are lower than 50 marks will be eliminated.

Selection panel:

Chair:

Diamantina Luíza do Rosário Sá Coimbra

Vice-President

Members:

Ng Yen Nee

Coordinator for Culinary Arts Management Programme of School of Hospitality Management

Hans Rasmussen

General Manager of Educational Restaurant

Supplementary Members:

Sou Heng Fu
Tong Ion Keong

Head of Administrative and Financial Division
Chef