What Jobs are available for Executive Chef in Hong Kong?

The ideal candidate is a seasoned chef with a background in Chinese fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.

Responsibilities

• Oversee all aspects of the Chinese kitchen operations, from menu creation to execution, ensuring an unparalleled dining experience for members
• Lead a team of skilled chefs, maintain the highest standards of quality, and showcase the rich traditions of Chinese cuisine while incorporating innovative techniques
• Maintaining strict food safety and hygiene standards in the kitchen and fostering a positive and productive work environment
• Manage food costs, inventory, and supplier relationships to maintain a healthy operating cost
• Collaborating with the Restaurant Manager to optimize operations and manage expense

Requirements

• Minimum of 15 years' experience in Chinese cuisine, with at least 5 years in a leadership role, preferably in a hotel or fine dining restaurant, will be an advantage
• Expertise in Cantonese cuisine, with a proven track record of creating innovative menus and delivering exceptional dining experiences
• Strong leadership and team management skills, with the ability to motivate and develop staff
• Excellent understanding of kitchen operations, cost control, and inventory management
• Solid knowledge of food safety requirements and operational compliance; Valid Hong Kong Food Hygiene Manager certification preferred
• Good command of both written and spoken English and Cantonese

We are looking for an Executive Chef based at Kerry Hotel Hong Kong

As an Executive Chef, we rely on you to:

• Oversee the entire Western Kitchen productions, including the preparation, production and presentation of high-quality cuisine for various outlets in the Hotel
• Work closely with Head of Food & Beverage on promotional activities, including guest chef and wine dinner menus to enhance guest satisfaction and drive revenue
• Represent the hotel at trade events, forums and culinary competitions to promote brand image
• Serve as a member of HACCP committee to ensure a full compliance with all statutory and internal HACCP requirements in the matter of hygiene and food safety
• Prepare departmental budget and lead all new projects to improve quality and profitability
• Manage and control all food costs and manpower costs to meet with monthly business forecasts
• Develop and plan new restaurant concepts; implement strategies for F&B projects by benchmarking with both international and local culinary market trends
• Manage and foster teamwork and ongoing training with collaboration in a diverse kitchen brigade with differing experience levels
• Lead a team which comprises full time, part time and culinary training staff to deliver quality standards in the most effective and efficient way
• Organize work schedules to maximize productivity and operational flow

We are looking for someone who has:

• Minimum 15 years of relevant experience in international renowned hotel or prestigious club, with at least 3 years' experience at Executive Chef level or senior supervisory role as Chef de Cuisine/Executive Sous Chef
• Culinary diploma from a recognized institution
• International exposure with expertise in both Western and Asian cuisines, including classic and fusion styles in European, modern American, Thai, Japanese and Southeast Asian; Multi-outlet and classic fine dining experience is preferred
• Creativity with special attributes in food presentation, menu planning and food cost control
• In-depth knowledge of operations in both hot and cold kitchens
• Sound knowledge of food safety standards and HACCP certified
• Experience in concept development in menu planning
• Experience in project management would be an advantage
• Strong leadership, organization and planning skills, communication skills, training and coaching skills
• Good computer literacy with knowledge in Word, Excel, on-line ordering system and scheduling
• Proficiency in both written and spoken English

For other vacancies, you may visit the career section of our website.

Please apply in writing enclosing CV and quoting the reference to:

Director, Talent Management & Acquisition (Hong Kong)

Kowloon Shangri-La, Hong Kong

64 Mody Road, Kowloon, Hong Kong

Tel: /

WhatsApp:

Email:

Website:

If the applicant does not receive a response within 4 weeks, the application will be considered unsuccessful.

All information provided by applicants will be treated in strict confidence and used only for recruitment purpose.

Looking to Move to Australia

We have clients looking for Executive chefs in Melbourne, Sydney ,Perth, Adelaide

As a ex chef you will be responsible for working a Team with flare and culinary expertise to drive excellence and manage our kitchen team. This opportunity is for someone who's ready to lead and grow their professional career, by overseeing kitchen operations, leading and motivating a diverse team, from maintaining the flow of dishes to creating menu's that challenge our competitors and delight our guests.

• Core requirements of your role

• Proficient in Cantonese food and training, directing and managing to be at the helm of the kitchen team and be part of the Hotel leadership team.

• Ensure smooth and successful running of Kitchen and Stewarding team

• Hands on day-to-day management of food service operations for all outlets
• Collaboratively work in conjunction with Front of House service teams to ensure high quality product and exceptional service to guests
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines and requirements
• Drive for sustainable practices and lead the hotel food waste program
• Ensure food cost and expenses are managed
• Lead the team via professional effectiveness including, daily management, training and motivation to obtain high KPIs and achieve implemented set targets and business goals

About you

• Demonstrated experience in a similar role or a multi-outlet dining environment
• Prior experience in training and developing the kitchen team
• Encourage, support and lead the team to participate in local and national culinary competitions
• Be detail orientated and proactive in your approach
• Appropriate Trade qualification/s
• A creative approach to the production and presentation of all things culinary
• Ability to build and create menus in line with brand guidelines and outlet identity
• Be in tune with market trends, ensuring the food offering is considered market leading across all segments
• Sound knowledge of food safety, including HACCP standards and procedures
• Flexibility to work a rotating roster including weekends and public holidays

Qualifications:

• At least 5 years of experience working in a commercial kitchen, and be trade qualified to at least an AQF Certificate III standard or equivalent

• The ability to operate standard kitchen equipment safely and efficiently

Salary range $90,000,-$110,000 per annum + superannuation.

Only successful candidates will be contacted.

Shangri-La Group - Hong Kong Region

Renowned for its distinctive Asian hospitality, the luxury hotel group operates five Shangri-La properties in Hong Kong, where the company is also headquartered, including Kowloon Shangri-La, Island Shangri-La, Kerry Hotel Hong Kong, JEN Hong Kong by Shangri-La and The Aberdeen Marina Club, offering guests an array of options across the different brands to suit every guest's needs.

As an employer with industry leading levels of colleague engagement, our people are our priority. Our success is only made possible through the efforts and abilities of over 42,000 colleagues worldwide. In accordance with this belief, the focused investment we make in the learning and development of our colleagues is unparalleled in the global hospitality industry. From welcoming new colleagues to best-in-class leadership development programmes, employee potentials will be identified and nurtured throughout their career with the Group.

We are looking for an Executive Chef based at Kerry Hotel Hong Kong

As an Executive Chef, we rely on you to:

Oversee the entire Western Kitchen productions, including the preparation, production and presentation of high-quality cuisine for various outlets in the Hotel

Work closely with Head of Food & Beverage on promotional activities, including guest chef and wine dinner menus to enhance guest satisfaction and drive revenue

Represent the hotel at trade events, forums and culinary competitions to promote brand image

Serve as a member of HACCP committee to ensure a full compliance with all statutory and internal HACCP requirements in the matter of hygiene and food safety

Prepare departmental budget and lead all new projects to improve quality and profitability

Manage and control all food costs and manpower costs to meet with monthly business forecasts

Develop and plan new restaurant concepts; implement strategies for F&B projects by benchmarking with both international and local culinary market trends

Manage and foster teamwork and ongoing training with collaboration in a diverse kitchen brigade with differing experience levels

Lead a team which comprises full time, part time and culinary training staff to deliver quality standards in the most effective and efficient way

Organize work schedules to maximize productivity and operational flow

We are looking for someone who has:

Minimum 15 years of relevant experience in international renowned hotel or prestigious club, with at least 3 years' experience at Executive Chef level or senior supervisory role as Chef de Cuisine/Executive Sous Chef

Culinary diploma from a recognized institution

International exposure with expertise in both Western and Asian cuisines, including classic and fusion styles in European, modern American, Thai, Japanese and Southeast Asian; Multi-outlet and classic fine dining experience is preferred

Creativity with special attributes in food presentation, menu planning and food cost control

In-depth knowledge of operations in both hot and cold kitchens

Sound knowledge of food safety standards and HACCP certified

Experience in concept development in menu planning

Experience in project management would be an advantage

Strong leadership, organization and planning skills, communication skills, training and coaching skills

Good computer literacy with knowledge in Word, Excel, on-line ordering system and scheduling

Proficiency in both written and spoken English

All information provided by applicants will be treated in strict confidence and used only for recruitment purpose.

Looking to Move to Australia

We have clients looking for Executive chefs in Melbourne, Sydney ,Perth, Adelaide

As a ex chef you will be responsible for working a Team with flare and culinary expertise to drive excellence and manage our kitchen team. This opportunity is for someone who's ready to lead and grow their professional career, by overseeing kitchen operations, leading and motivating a diverse team, from maintaining the flow of dishes to creating menu's that challenge our competitors and delight our guests.

• Core requirements of your role

• Proficient in Cantonese food and training, directing and managing to be at the helm of the kitchen team and be part of the Hotel leadership team.

• Ensure smooth and successful running of Kitchen and Stewarding team

• Hands on day-to-day management of food service operations for all outlets
• Collaboratively work in conjunction with Front of House service teams to ensure high quality product and exceptional service to guests
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines and requirements
• Drive for sustainable practices and lead the hotel food waste program
• Ensure food cost and expenses are managed
• Lead the team via professional effectiveness including, daily management, training and motivation to obtain high KPIs and achieve implemented set targets and business goals

About you

• Demonstrated experience in a similar role or a multi-outlet dining environment
• Prior experience in training and developing the kitchen team
• Encourage, support and lead the team to participate in local and national culinary competitions
• Be detail orientated and proactive in your approach
• Appropriate Trade qualification/s
• A creative approach to the production and presentation of all things culinary
• Ability to build and create menus in line with brand guidelines and outlet identity
• Be in tune with market trends, ensuring the food offering is considered market leading across all segments
• Sound knowledge of food safety, including HACCP standards and procedures
• Flexibility to work a rotating roster including weekends and public holidays

Qualifications:

• At least 5 years of experience working in a commercial kitchen, and be trade qualified to at least an AQF Certificate III standard or equivalent

• The ability to operate standard kitchen equipment safely and efficiently

Salary range $90,000,-$110,000 per annum + superannuation.

Only successful candidates will be contacted.

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.

About Our Client

Our client is a prestigious private members' club in the heart of Hong Kong, renowned for our exceptional dining experiences and commitment to culinary excellence. This is a haven for discerning members who appreciate the finest in Chinese cuisine, delivered with sophistication and authenticity. A rare opportunity has arisen and they are now seeking a talented and visionary Chinese Executive Chef to lead the culinary team and elevate their dining offerings to new heights.

About The Role

As the Chinese Executive Chef, you will oversee all aspects of the Chinese kitchen operations, from menu creation to execution, ensuring an unparalleled dining experience for our members. You will lead a team of skilled chefs, maintain the highest standards of quality, and showcase the rich traditions of Chinese cuisine while incorporating innovative techniques. You will ensure the kitchen operations follows complaince in regards to food safety, hygiene and regulatory standards. Lastly, you will manage food costs, inventory, and supplier relationships to maintain a healthy operating cost.

Requirements

• Minimum of 15 years' experience in Chinese cuisine, with at least 5 years in a leadership role, preferably in a 5-star hotel or private club.
• Expertise in Cantonese cuisine, with a proven track record of creating innovative menus and delivering exceptional dining experiences.
• Strong leadership and team management skills, with the ability to motivate and develop staff.
• Excellent understanding of kitchen operations, cost control, and inventory management.
• Fluency in Cantonese is a pre-requsite, with basic English skills.
• Passion for culinary arts and a commitment to excellence.

Click "Apply * *Now* *" to apply for this position or call Patsy Cheung at for a confidential discussion. All information collected will be kept in strict confidence and will be used for recruitment purpose only.

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
Management

Job Summary
Exhibits culinary talents in Chinese cuisine by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE
Education And Experience

• High school diploma or GED;8 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES
Leading Chinese Cuisine Kitchen Operations for Property

• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards And Responsibilities Are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen employees on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

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.

Our partner is a prolific hospitality group with award-winning, thought-provoking venues that range from Michelin-starred fine dining restaurants to casual neighbourhood gems. With a successful track record of creating unique concepts, delivering exceptional experiences, and telling powerful stories through food and design, they are by far one of the most ambitious and innovative groups in Asia.

As the group continues its growth across the region, the unique role of
Executive Pastry Chef
has emerged. This is an excellent opportunity to join an international community of accomplished hospitality professionals in a remarkable, unparalleled city.

The ideal candidate has:

• 15+ years of pastry experience in established, world-class organisations;
• 5+ years of leadership experience managing diverse teams;
• A true passion for creating exceptional experiences;
• A wide repertoire and versatility to develop and execute the pastry, dessert, bakery, and gelatería programmes;
• An extreme eye for detail and a relentless drive for personal and team excellence;
• Exceptional communication skills;
• Solid financial acumen, with a track record of driving and achieving profitability;
• Experience working in a major metropolitan city with a vibrant F&B scene.

What's on the table:

• A dynamic portfolio of restaurants with massive expansion ahead;
• A tight-knit work community with high team engagement;
• Full medical and dental insurance;
• Major dining discounts;
• R&D trips and educational experiences;
• Relocation assistance and visa sponsorship.

Please submit your CV for consideration and further details.