Chinese Cuisine Chef
中廚師負責酒樓、飯店或酒店中菜出品；由學徒做起，按砧板、炒鑊、點心等崗位分工，食物安全受法例規管。
餐飲呢個行業係點運作
由樓面、水吧、咖啡師到廚房各級。前線職位多數唔設學歷門檻，靠經驗同出品；共通要求係食物安全同衞生知識。升遷通常按「出品能力 + 帶人能力」：學徒、廚師、主廚、行政總廚，或樓面做到經理、店長。工時長、輪班係常態。
Front of house, the bar, baristas and every level of the kitchen. Frontline roles rarely set an academic bar and run on experience and product quality, with food safety knowledge common to all. Promotion usually tracks skill and the ability to lead: apprentice, cook, head chef, executive chef, or from the floor to manager and store head. Long hours and shift work are normal.
體力與手作 · 輪班或通宵 · 創意與內容 · Physical and hands-on · Shift or night work · Creative and content work
呢份工嘅主要性質係：體力與手作 · 輪班或通宵 · 創意與內容。以下逐項講清楚實際係點做。
靠雙手同身體完成工作：搬抬、切割、安裝、清潔或手工製作，多數要長時間站立、走動或用力。
The work is done with your hands and body — lifting, cutting, installing, cleaning or crafting — usually with long hours standing, walking or exerting force.
工時唔一定朝九晚六：輪班、通宵、假期當值或隨時待命，作息要自己調節。
Hours are not necessarily nine to six — shifts, overnight work, public holiday duty or being on call — so you manage your own body clock.
產出內容或設計：題材、造型、敘事、聲音或影像，要面對修改、截稿期同評語。
Producing content or design — subject matter, form, narrative, sound or image — with revisions, deadlines and criticism built into the process.
工作性質係本站按工作方式歸納，唔係官方職業分類（政府統計處另有《標準職業分類》）；只講對人、對機器、 戶外、輪班、自由身等形式，唔代表薪酬、學歷或年資要求。
繁體中文
廚房講求分工同節奏：開市前做備料同試味，繁忙時段按單出菜，要同打荷同傳菜配合；收市後做清潔、處理剩餘食材同準備翌日貨單。食材新舊同存放溫度直接影響出品同食安。
一般由學徒或雜工做起，冇硬性學歷要求；可讀 VTC 中廚或餐飲課程、參加學徒訓練計劃，並按需要完成食物衞生課程。持牌食肆要符合《食物業規例》嘅衞生要求，廚房人員要遵守處理食物、清潔同儲存嘅規定。
薪酬由僱主按崗位、經驗同酒樓規模決定，冇法定薪級；包薪、拆帳或小費安排視乎公司，所以本站唔估算收入。路線：學徒／雜工 → 砧板或打荷 → 炒鑊中廚 → 主廚／行政總廚，亦可轉做私房菜、食品研發或自己開店。
English
Kitchens run on division of labour and rhythm: preparation and tasting before service, cooking to order at peak with the pass and runners coordinating, then cleaning down, dealing with leftover ingredients and preparing the next day's order list. Stock rotation and storage temperature directly affect both quality and food safety.
Most begin as apprentices or kitchen helpers with no fixed academic requirement; a VTC Chinese cuisine or catering course or an apprenticeship scheme helps, along with a food hygiene course where required. Licensed premises must meet the Food Business Regulation's hygiene requirements, and kitchen staff follow rules on food handling, cleaning and storage.
The employer sets pay by station, experience and the size of the restaurant with no statutory scale; package pay, profit sharing or tips vary by company, so this site prints no estimate. The route runs apprentice or helper, chopping board or pass, wok chef, then head chef or executive chef, with moves into private dining, product development or running your own place.
薪酬由邊個決定
無法定薪級。由僱主按職級、酒樓規模及更制自訂，可能含生意獎金或貼士分帳；本站不估算月薪。
No statutory pay scale. Employers set pay by rank, venue size and shift pattern, sometimes with a business bonus or shared tips; this site prints no monthly estimate.
可以多於一條。每條都註明來源，不是「唯一正確讀法」。
Apprentice or helper → station → head chef
視乎僱主，沒有單一官方階梯。
薪酬政策：只有官方薪級表、條例或監管機構公布的數字才會在本站寫出；私人機構薪酬因僱主而異，本站不估算。
餐飲 · 4 of 25
核對時點 2026-09-14。招聘條件以當時廣告為準。
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