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Corporate Executive Chef
Ref No. HKG00114
Location Hong Kong
Department Kitchen
Description

The incumbent will work with the COO and Management team to establish and achieve the excellent quality of food standard and the new dining concepts for all establishments within the group. He/she will lead the execution of strategic goals and tactical actions in achieving the best possible business returns.

 

Responsibilities:

  • Drive and uphold quality standards, brand attributes and image; introduction and implementation of food concepts and menu preparation. Coordinate and lead in continuous development and updating of the brand and quality standards.
  • Supervise the function of all kitchen colleagues, facilities, procurement, costs and contribution to maximize the overall profit of all establishments and achieving the best financial results.
  • Conduct regular reviews, explore ideas for innovations in products, services and processes for both front and heart of the house for further development, recommendation and implementation. Assess and update on processes, policies and procedures.
  • Establish and ensure the highest level of safety and hygiene standard as according to the internal and external benchmark.
  • Analyze guest service results and feedback and identify issues to be improved or as best practices.
  • Responsible for people development activities including manpower planning, hiring, performance management and coaching to ensure appropriate staffing and productivity
  • Establish, recommend and follow up on the concept brief, layout design, equipment, uniforms, expenditure, equipment, manning, services offers and new technology for pre- projects. Provide on-site pre-opening support, training and supervision
  • Establish, recommend and follow up on renovations in operational design, process enhancement, equipment, manpower, new F&B concept and offers.
  • Conduct on-site operations support, evaluation and troubleshooting for operating facilities
  • Carry out special projects as assigned by management

 

Requirements:

  • At least 8 years of Executive Chef experience in Hotel, Banquet facilities or Clubs, western kitchen trained and with exposure to Asian cuisines. Prior experience in a Corporate level and International exposure is highly preferable
  • Good knowledge of Food Hygiene, procurement and food cost
  • Culinary skills and creativity of cuisines
  • Self-driven, excellent Communication and people skills
  • Cost and Quality driven, attentive to details
  • Able to utilize the resources in a  flexible and sensible manner and can work closely with other sessions in maximizing the cost effective and guests satisfaction 
  • Good commend in English plus any other languages
  • Willing to travel

  

Interested parties please send a full resume with date of availability, current and expected salary by clicking "Apply Now".

 

 Personal data provided will be treated in strict confidence and used for recruitment purpose only.

Benefits