Fine-Dining Tea Master: Pairings & Service Lead

Next Innovate; Hong Kong; Presencial; HKD 279 000 - 446 000; Tempo integral

Resumo da oferta

Next Innovate in Hong Kong seeks an experienced Tea Master to craft and deliver a distinctive tea experience for a new restaurant opening in 2027. You will combine deep tea knowledge with precise brewing and confident, guest-facing service, making each recommendation approachable and relevant to the guest.

Collaborate with culinary and service teams to integrate tea into the dining experience, train colleagues, and manage stock, teaware and equipment while guiding guests with personalised

Qualificações

• Proven professional tea-service experience, ideally within fine-dining restaurants or premium hospitality.
• Strong knowledge of Chinese tea categories, origins, processing methods and brewing techniques.
• Proficiency in gongfu tea preparation; knowledge of other tea traditions is an advantage.
• Excellent spoken English and Chinese; Cantonese and/or Mandarin.

Responsabilidades

• Support the development of the tea selection, sourcing and food-pairing programme.
• Prepare and serve teas with precision, managing water quality, temperature, brewing time and presentation.
• Guide guests through tea selections with personalised recommendations and engaging explanations.
• Work closely with the culinary and service teams to integrate tea into the dining experience.
• Manage tea storage, stock rotation, teaware and service equipment.
• Train colleagues in tea knowledge, brewing techniques and service standards.

Conhecimentos

Tea service

Gongfu tea

English proficiency

Mandarin proficiency

Formação académica

Tea qualifications

Ferramentas

Stock management

Tea brewing equipment

Descrição da oferta de emprego

Next Innovate in Hong Kong seeks an experienced Tea Master to craft and deliver a distinctive tea experience for a new restaurant opening in 2027. You will combine deep tea knowledge with precise brewing and confident, guest-facing service, making each recommendation approachable and relevant to the guest.

Collaborate with culinary and service teams to integrate tea into the dining experience, train colleagues, and manage stock, teaware and equipment while guiding guests with personalised