What Jobs are available for Chef Internship in Hong Kong?

Responsibilities

Sous Chef

• Lead the kitchen team in daily operations, ensuring smooth coordination of all kitchen activities
• Supervise the preparation, cooking, and presentation of all menu items, ensuring quality and consistency
• Ensure all kitchen stations are stocked with the necessary ingredients and supplies before service
• Manage inventory and ordering processes to ensure proper stock levels while controlling costs
• Provide training and mentorship to kitchen staff, ensuring adherence to recipes, cooking techniques, and service standards
• Monitor food costs and wastage, implementing strategies to optimize resources and reduce waste
• Collaborate with suppliers to maintain quality standards and secure favorable pricing for ingredients
• Ensure compliance with hygiene and sanitation regulations, maintaining a clean and safe kitchen environment

Pizza Chef
- Oversee the pizza station, ensuring efficiency, consistency, and high standards in all pizza preparations
- Prepare dough from scratch daily, following recipes and fermentation standards
- Create a variety of pizzas—from classic to innovative—aligned with the restaurant's menu and quality expectations
- Collaborate with the Head Chef on menu development and experiment with new toppings and ingredients
- Train and guide kitchen assistants in the pizza section to support smooth and efficient operations
- Implement and follow standard operating procedures to ensure consistent quality, cooking times, and timely service
- Coordinate with front-of-house staff to ensure prompt and accurate delivery of orders
- Conduct quality checks on finished pizzas and participate in performance reviews and ongoing kitchen improvements
- Monitor stock levels, order supplies as needed, and control waste and portion sizes to maintain cost efficiency
- Maintain sanitation, cleanliness, and proper upkeep of the pizza station and equipment, including regular inspection of ovens

Pastry Chef
- Oversee daily operations of the pastry, bakery, and pizza stations, ensuring efficiency and quality
- Create and implement signature cakes, desserts, and innovative afternoon tea offerings for the local market
- Work closely with the Executive Chef to introduce new menu items that align with the brand and increase traffic to the restaurants
- Manage kitchen costs and maintain budgetary controls specific to pastry, bakery, and pizza
- Train and develop kitchen staff to maintain high standards of pastry, bakery, and pizza preparation and presentation
- Monitor inventory levels, ensuring the availability of necessary ingredients while controlling costs
- Ensure compliance with health, safety, and sanitation regulations across pastry, bakery, and pizza operations
- Innovate and improve menu offerings in line with brand standards, customer preferences, and local market trends
- Be based in one of the company's restaurants and be flexible to relocate as per business needs

Chef de Partie
- Oversee the preparation, cooking, and presentation of dishes in the assigned section
- Maintain a clean, organized, and well-stocked workstation throughout the service
- Supervise and train Demi Chefs and Commis, ensuring they adhere to recipes, techniques, and hygiene standards
- Inform the Sous Chef of stock requirements at the end of each service, ensuring adequate supplies for the next shift
- Ensure that all dishes are prepared and presented to the restaurant's standards of quality and consistency
- Monitor and manage portion sizes and ingredient usage to control food costs and reduce waste

Demi Chef

• Assist the Chef de Partie in preparing, cooking, and plating dishes in the assigned section
• Maintain cleanliness, organization, and readiness of the workstation at all times during service
• Follow the restaurant's standards and recipes, ensuring consistency in food preparation and presentation
• Support the Chef de Partie by completing prep work and managing ingredient inventory in the section
• Comply with all health and safety regulations, maintaining a hygienic and safe kitchen environment
• Communicate any issues related to ingredients, equipment, or kitchen operations to the Chef de Partie

Requirements

• Minimum of 1-2 years of experience in a professional kitchen, preferably in fine dining or a high-end restaurant
• Experience in assisting senior chefs and working within a team
• Basic culinary skills, including food preparation and cooking techniques
• Ability to work efficiently in a fast-paced environment, under the guidance of the Chef de Partie
• Strong attention to detail, particularly with regard to food presentation and hygiene standards
• Good organizational skills, with the ability to maintain a clean and organized workstation
• Ability to follow instructions and communicate effectively with the kitchen team
• Fluent in oral and written English is an advantage

We offer a comprehensive benefits package

• 8 dayoff per month
• 17 days Public Holiday
• 12-15 days Annual Leave
• Meal Allowance
• Discretionary Bonus
• Life and Medical Insurance
• Staff Purchase Discount
• Marriage Leave
• Maternity Leave
• Paternity Leave

Interested parties please attach your full resume with current and expected salary and your availability to the application.

All information will be kept in strict confidence and will be used for employment related purpose only.

About the role

Join the dynamic team at Oolaa Group Management Limited as a Chef. This full-time role is based in Hong Kong , where you will play a crucial part in delivering exceptional culinary experiences.

What you'll be doing

• Preparing and cooking high-quality, creative dishes to Oolaa's exacting standards
• Adhering to strict food safety and hygiene protocols
• Collaborating with the kitchen team to ensure efficient and seamless service
• Maintaining a well-organised and clean work environment
• Continuously seeking ways to enhance menu offerings and develop new recipes
• Providing exceptional customer service and contributing to a positive team culture

What we're looking for

• Proven experience as a Chef in a fast-paced, high-volume hospitality environment
• Strong technical cooking skills and a passion for creating delicious, visually appealing dishes
• Excellent time management, multi-tasking and problem-solving abilities
• Thorough understanding of food safety regulations and best practices
• Ability to work effectively as part of a team and thrive in a dynamic, fast-paced environment
• Creative flair and a commitment to continuous improvement

What we offer

At Oolaa Group Management Limited, we pride ourselves on providing a supportive and rewarding work environment. As a member of our team, you'll enjoy competitive remuneration, opportunities for career progression, and a range of employee benefits to support your work-life balance.

About us

Oolaa Group Management Limited is a leading hospitality group in Hong Kong, operating a portfolio of successful restaurants and bars. We are known for our innovative culinary concepts, exceptional service, and commitment to creating memorable dining experiences for our guests.

If you're passionate about cuisine and eager to join a dynamic, fast-paced team, we encourage you to apply now.

Responsibilities:一般法國菜廚師工作,基本熱爐工作

Requirements :Secondary 3; 1 year of experience required; Fluent Cantonese ; Fair English ; Able to read & write Chinese ; Able to read & write simple English

Employment Terms:$20,000 - $23,000 per month, with Annual Leave 10 days, Medical Benefits, New Comer Award, Sales Award, Tips and Year-end Bonus, 11:00AM-10:00PM, 5 - 6 working days per week, shift holiday, 10 working hours per day, 每月6天休息日

Application Information:Job seekers may contact MISS LAI of TASTE NEW LIMITED

Responsibilities:

• Assist the Executive Chef in the development and organization of all culinary menus.
• Coordinate and oversee food production processes to ensure timely execution.
• Uphold the utmost standards of quality and consistency in all products.
• Possess a strong understanding of monitoring food and labor expenses.
• Accountable for the preparation and cooking of dishes that exemplify superior freshness and flavor.
• Supervise and train kitchen personnel.
• Collaborate closely with management to modify food menus in response to customer feedback and promotional activities.
• Ensure that the kitchen environment adheres to high standards of food quality, safety, and cleanliness.
• Maintain order and discipline within the kitchen during peak service times.
• Candidates with limited experience will be classified as Junior Sous Chefs.

Requirement:

• Proficient in food and beverage operations, cost management, and promotional strategies.
• Comprehensive knowledge of diverse cooking techniques, ingredients, equipment, and processes.
• Possesses a robust business acumen along with operational, administrative, and interpersonal abilities.
• A minimum of 3-4 years of experience in a kitchen setting as a chef or in a related food and beverage role.
• Well-versed in the culture of fine food and beverages.
• A collaborative team member with strong communication and supervisory competencies.
• Exhibits excellent interpersonal, management, and problem-solving skills.
• Highly organized and detail-oriented, with a strong sense of accountability.
• Possesses sound knowledge of hygiene practices.
• Proficient in both spoken and written English.

Benefits:

• Tips
• Duty Meals
• Medical Insurance
• Statutory Holidays
• Annual Leave
• 8 days off per month
• Marriage Leave
• Excellent Working Environment & Rewardable Career
• Discretionary Bonus

The Department

Our Catering Department manages one of the largest and most diverse catering operations in Hong Kong. We provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses. In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organizations for a variety of functions.

The Job

1. Contribute to satisfaction of Members' expectations of food quality and value for money in areas of responsibilities. This is achieved by supervising the preparation and production of food at the highest and consistent standards possible; planning and implementing menu cycles, special menus by taking consideration of the latest trends in food presentation, nutrition value and seasonality; reviewing Members' responses and demand of menu items in the creation of new dishes; and responding positively to change in the culinary department as dictated by the industry, company and Members.

2. Assist Food & Beverage Manager and contribute to the preparation and control of the annual budget by monitoring the effective utilization of available resources in capital expenditure, operating equipment, part-time and manpower resources, and prudent expenses control within areas of responsibilities.

3. Ensure high quality products to be within budgeted costs of sales targets. This is achieved by controlling the portion size and the presentation of food based on the pre-determined recipe and cooked to the latest trends and kitchen technology; minimising waste; and working jointly with Procurement Department to select food items with the best quality and value for money.

4. Enforce that Club's policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations. This is achieved by inspections of food and beverage qualities, service standards and kitchens during day-to-day operations, and enforcing safety and hygiene regulations to be observed by staff (including the HACCP system and the 5 S programme) in Chinese kitchen and the Food & Beverage outlet. This includes driving re-certification for HACCP in Sha Tin Clubhouse.

5. Develop and contribute to an annual marketing plan by working closely with Food & Beverage Manager and respective outlet teams to give inputs on ways to maximize revenues, and fully understanding Members' preferences and high expectations based on their feedback (including results of satisfaction surveys and mystery shoppers) in order to reflect those needs in the menus and creation.

6. Ensure that the culinary staff are motivated, disciplined and productive. This is achieved by planning resources of staff and equipments; recommending and making recruitment decisions; allocating work fairly; implementing training activities for all culinary staff; managing staff fairly; taking a personal interest in them; mentoring and coaching them; and projecting a positive and motivated attitude amongst staff.

7. Develop the culinary staff by participating in international chef competitions. This helps promote the brand in the hospitality industry.

8. Drive initiatives of food safety systems through acting as the Chairman of the HACCP Committee.

9. Undertake other duties assigned by Food & Beverage Manager.

About You

• Master Chef Certificate (CCTI) would be an advantage
• A minimum of five years of experience as Executive Chef in a large operation
• Hygiene Manager Certification or similar food safety qualification
• Sound knowledge of food and beverage management and production skills
• Knowledge of HACCP systems and ISO 22000 is an advantage.
• Good computer skills in using Word and Excel software
• Proficiency in both written and spoken English

Terms of Employment

The level of appointment will be commensurate with qualifications and experience.

We're launching an exciting new French Parisian brasserie in the heart of Causeway Bay, and we're searching for a young, passionate, and high-energy Executive Chef to take the lead in the kitchen.

As Executive Chef, you'll work hand-in-hand with our Culinary Director to shape a menu that's both authentic and approachable, celebrating French culture in a way that's modern, playful, and unforgettable.

Key Responsibilities

1. Culinary Leadership & Menu Development

• Lead the conceptualization, design, and execution of all menus (à la carte, set lunch, brunch, bar snacks).
• Infuse modern creativity into classic French dishes while maintaining authenticity.
• Collaborate with the Culinary Director on seasonal and promotional menu changes.
• Ensure all dishes are consistently executed to brand standards in both taste and presentation.

2. Kitchen Operations

• Oversee daily kitchen operations and ensure smooth service flow.
• Maintain high standards of cleanliness, hygiene, and food safety in line with Hong Kong's F&B regulations.
• Implement and maintain standard operating procedures (SOPs) for prep, cooking, and service.
• Achieve and maintain target food cost percentage.

3. Team Management & Training

• Recruit, train, and manage a motivated and efficient kitchen team.
• Foster a positive and energetic kitchen culture that reflects the brand identity.
• Conduct regular training sessions, tastings, and performance reviews.
• Ensure proper scheduling, task delegation, and team growth.

4. Cost & Inventory Control

• Manage food costs, portion control, and overall kitchen profitability.
• Work with the purchasing team to source quality ingredients within budget.
• Monitor inventory, reduce waste, and ensure efficient stock rotation.

5. Collaboration & Communication

• Work closely with FOH managers, bar team, and marketing to create a seamless guest experience.
• Actively participate in menu briefings, service meetings, and guest events.
• Be present and visible during key service times — especially during brunch, lunch rush, and dinner.

Who We're Looking For

• Executive Chef or Head Chef experience in high volume restaurant— required
• Strong French culinary background with a deep understanding of French food culture
• Creative, energetic, and confident in bringing modern flair to French classics
• Strong leadership skills with the ability to inspire, train, and grow a kitchen team
• Must thrive in a fast-paced, high-energy environment
• Hands-on and collaborative — we're building something together

What We Offer

• Competitive salary based on experience and profile
• 15 days annual leave
• Quarterly bonus, based on restaurant performance
• 2 days off per week
• Work closely with our Culinary Director and be part of a forward-thinking hospitality group
• A chance to put your stamp on a new flagship venue in one of Hong Kong's most exciting districts

To Apply

Ready to Join Us?

This is your opportunity to lead the kitchen of a French brasserie like no other — one that's stylish, social, and full of soul. If you're passionate about food, culture, and building great teams, we want to hear from you.

Apply now with your CV and a brief cover letter to

Let's bring French hospitality to life — right here in Causeway Bay

WhatsApp:

Job Type: Full-time

Pay: $50, $55,000.00 per month

Benefits:

• Employee discount
• Meal allowance
• Meal provided
• Medical Insurance

Work Location: In person

Sophia Loren Hong Kong is looking for talents to fill the following positions

1. Pastry Chef / CDP (Pastry Section)

Requirements

• Passionate in Italian cuisine and culture
• minimum  3 years experience in a western pastry section and canapes

Benefits

• 8 days off a month
• Statutory Holiday
• AL 12 days up to 14 days
• discretionary yearly bonus
• 20% staff din-in discount
• 1 day birthday leave
• 1 week marriage leave

Please send your full resume starting with your availability, current and expected salary, and contact details to email: or by clicking "Apply Now".

Additional Information
Job Number

Job Category
Food and Beverage & Culinary

Location
Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Hong Kong, Hong Kong, China, 0VIEW ON MAP

Schedule
Full Time

Located Remotely?
N

Position Type
Non-Management

Position Summary
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Preferred Qualification
Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: 4 to 6 years of related work experience.

Supervisory Experience: At least 2 years of supervisory experience.

License or Certification: None

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International.
Be
where you can do your best work,
begin
your purpose,
belong
to an amazing global team, and
become
the best version of you.

We're looking for a talented Pastry Chef to join our dynamic team at our new French restaurant in Wan Chai. As a Pastry Chef, you will play a crucial role in crafting exquisite desserts, pastries, and baked creations that reflect the elegance and finesse of French pâtisserie. Your creativity, attention to detail, and mastery of traditional and modern pastry techniques will help elevate our guest experience to the next level.

• Design and execute a refined pastry and dessert menu that complements our French culinary offerings.
• Oversee the daily pastry operations, ensuring impeccable quality, consistency, and presentation.
• Manage pastry inventory and ordering, maintaining optimal stock levels and minimizing waste.
• Maintain strict hygiene and food safety standards in the pastry section.
• Train and mentor junior pastry staff, fostering skill development and teamwork.
• Collaborate with the Head Chef and front-of-house for seasonal menu updates and special events.

• 5+ years' experience in pastry or baking, with at least 1 year in a leadership role preferred.
• Deep knowledge of French pastry techniques, from classic tarts and viennoiseries to modern plated desserts.
• Strong organizational and leadership skills, with the ability to manage a small pastry team.
• Proficient in pastry ordering, inventory, and cost control.
• Committed to maintaining the highest standards of cleanliness and food safety.
• Passionate about desserts and driven to innovate and delight our guests.

• 14 Annual Leave Days
• Staff Meals Provided
• 2 Days Off Per Week
• Performance Bonus
• A supportive environment where your creativity and talent are celebrated

Location: Hong Kong

Salary: Based on experience

(Please include your current and expected salary in your application.)

WhatsApp:

Email:

Candidates eligible to work in Hong Kong or those with a valid Hong Kong work permit/visa will be considered.

If you're passionate about pastry and excited by the opportunity to shape the dessert experience in a new French culinary concept, we'd love to hear from you