Temporary Technician (Hospitality Workshop & Laboratory)

Technological and Higher Education Institute of Hong Kong

Department / Section : Department of Hospitality and Business Management

Ref. no : O/THEi-DHBM/TEMP_TECH(HWL)/04/24

The Technological and Higher Education Institute of Hong Kong (THEi or Institute) offers 22 innovative degree programmes across our 6 Academic Departments, namely Department of Food and Health Sciences, Department of Construction, Environment and Engineering, Department of Sport and Recreation, Department of Hospitality and Business Management, Department of Design and Architecture, and Department of Digital Innovation and Technology, that are vocationally and professionally oriented and developed with significant industry input. All programmes are accredited by the Hong Kong Council for Accreditation of Academic and Vocational Qualifications, and also accredited by the relevant professional bodies where appropriate. THEi prepares Work Ready, Future Ready graduates through our strong applied degree and professional education programmes. All programmes require work integrated learning (WIL) and engage students inactive learning pedagogies including a strong focus on project-based learning involving real-world problem solving with and for local industries and professions. THEi partners closely with industry to provide intensive internship and project opportunities. Students also actively participate in knowledge exchange activities to develop professional insights. THEi is an innovative, professional and entrepreneurial organisation with a commitment to greening and sustainability.

For more information about our Institute, please visit https://www.thei.edu.hk.

A training restaurant named “Spring” was established in order to facilitate the development and delivery of the curriculums of Bachelor of Arts (Hons) in Hotel Operations Management (HOM) and Bachelor of Arts (Hons) in Culinary Arts and Management (CAM) programmes, which offers pragmatic operational experience for the students. The studio will implement simulation catering projects through which students can put the theoretical knowledge they learn from classes into practice.

Major Duties:

(a) To set up workstations with all needed ingredients and cooking equipment in accordance with class/lecturer instruction and purchasing order;

(b) To prepare ingredients to use in cooking (cleaning, chopping and peeling vegetables, trimming and cutting meat, portioning, mise en place etc.);

(c) To keep a clean, sanitized, and orderly environment in the kitchen;

(d) To follow and reinforce established food safety and HACCP SOP’s;

(e) To ensure all food and other items are stored properly in the kitchen and cold storages areas;

(f) To check quality of ingredients;

(g) To monitor stock and place orders when there are shortages, and perform inventory and stock taking as required;

(h) To assist with inventory management of food & non-food items for Spring, the Training Restaurant to meet business needs;

(i) To work closely with Chef and Spring Restaurant staff to execute food and beverage service from raw ingredients to the final preparation;

(j) To assist in culinary classroom demonstrations where needed and appointed by the lecturer; and

(k) To assist Senior Technician, and Programme Leader in daily responsibilities and duties as assigned.

Requirements:

(a) A recognised diploma or a higher certificate, preferably a higher qualification, in Hotel and Catering, International Hospitality Management, or related discipline;

(b) At least 2 years’ relevant work experience, preferably in tertiary institutions, or relevant experience in hotel, club and restaurants, food and beverage, or catering operations;

(c) Good knowledge of operation, maintenance and troubleshooting of relevant equipment;

(d) Good negotiation, problem-solving, supervisory and interpersonal skills; and

(e) Good command of spoken and written English and Chinese.

Notes:

(1) Candidates may be appointed on part-time terms of employment.

(2) The appointee(s) may be required to perform duties at different sites and work irregular hours, shifts and on Saturdays and Sundays as necessary.

(3) The remuneration package will be competitive and commensurate with qualifications and experience.

(4) The appointee will work on Chai Wan Campus.

Application Procedures:

A completed application form [VTC-1 (Rev. 3/2023)], together with a full curriculum vitae, should be sent to thei-jobs@thei.edu.hk.

Candidates should take note of the following:

(1) Completed application form and detailed curriculum vitae (CV) should be combined into one file in PDF format with a file size below 10MB.

(2) The file should be saved with the applicant’s name as “surname and given name”, e.g. “CHAN Tai-man.pdf”.

(3) For the email subject, please cite “Application for Temporary Technician (Hospitality Workshop & Laboratory)” (Ref. No.: O/THEi-DHBM/TEMP_TECH(HWL)/04/24)”.

Review of applications will commence as soon as possible, or until the post is filled.

The Institute reserves the right not to fill the post. Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.