繁體中文
工作範圍
分辨茶葉產地、年份同焙火程度，設計沖泡參數、向客人講解茶味同配搭，並管理茶葉存放。
餐飲 / Food & beverage · 較少人走嘅路徑
品茶師
Tea sommelier
清單條目 · 未逐項核對新興／非傳統職業入行關卡：僱主自訂
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.
呢一頁係「清單條目」
本站只列出呢個職業嘅工作範圍同「入行關卡係邊一類」（僱主自訂），未逐項核對官方入職條件，所以唔會寫薪酬、學歷或年資要求。要確認實際要求，請向僱主、相關專業團體或政府部門查詢；亦可到教育局生涯規劃資訊網站睇相關行業資料。
This is a listed entry: it records what the work covers and which type of entry gate applies, but the official entry conditions have not been checked item by item, so no pay, academic or experience requirements are stated. Confirm the actual requirements with the employer, the relevant professional body or the government department.
工作性質 / Nature of the work
專業判斷與責任 · 對人服務 · 體力與手作 · Professional judgement · People-facing · Physical and hands-on
呢份工嘅主要性質係：專業判斷與責任 · 對人服務 · 體力與手作。以下逐項講清楚實際係點做。
- 專業判斷與責任Professional judgement
要按專業知識做判斷同決定，並為結果負責；通常有法定註冊、專業學會或僱主訂明嘅資格要求。
You apply specialist knowledge to make judgements and answer for the outcome, usually behind a statutory registration, professional body or employer-defined qualification.
- 對人服務People-facing
大部分工作時間係同人打交道：客人、病人、學生、住戶或公眾，講求溝通、耐性同情緒管理。
Most of the day is spent dealing with people — customers, patients, students, residents or the public — so communication, patience and emotional control matter.
- 體力與手作Physical and hands-on
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。
English
What the job covers
Identifies tea by origin, vintage and roast level, sets brewing parameters, explains flavours and pairings to guests, and manages tea storage.
入行關卡 / Entry gate
- 香港未有統一法定入職要求：門檻由僱主自訂，通常睇學歷、認可證書、作品或實習經驗。
- There is no unified statutory entry requirement: the employer sets the bar, usually looking at academic qualifications, recognised certificates, portfolio or internship experience.
升遷 / Progression
視乎僱主，沒有單一官方階梯。
- 視乎僱主／機構，無官方階梯Employer-defined; no official ladder
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。
同一行業嘅其他職業
餐飲 · 4 of 25
餐廳服務員
Restaurant Waiter / Waitress
餐廳服務員係餐飲業嘅前線：擺位、落單、傳菜、應付客人要求同收場清潔。呢行唔設學歷門檻、可以兼職時薪，係好多學生同轉行者嘅第一份工；但工時長、假期最忙，想做得長遠就要睇清楚公司嘅更表同升遷安排。
中廚師
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。
西廚師
Western Cuisine Chef
西廚師負責西餐出品，由前菜、主菜到甜品按崗位分工；廚房有食物安全要求，工作時間長同高溫。
咖啡師
Barista
咖啡師負責沖煮咖啡、招呼客人同維持吧檯運作；靠實操訓練同感官判斷，行業無法定牌照，但認可課程同比賽有助發展。
核對時點 2026-09-14。招聘條件以當時廣告為準。
來源 / Sources
呢一頁係清單條目，未引用官方文件，所以冇來源可列。行業層面嘅法定註冊同規管資訊見「餐飲」行業說明。
This listed entry cites no official document, so there are no sources to show. Statutory registration and regulatory context for the sector is set out in the sector note on the careers index.