10 Executive Chefs jobs in Hong Kong

As a Western Hospitality Chef, your job is to lead and manage the kitchen staff, oversee menu planning, ensure the quality of the food served to customers, direct kitchen staff in food preparation, ensure a smooth kitchen operation, coordinate with procurement to ensure quality of ingredients, oversee kitchen maintenance, prepare recipes and costing, hire and develop staff and most importantly to ensure the kitchen adheres to all hygiene and safety standard of Compass Group.

Job Duties

• Lead the team to ensure the efficiency and smoothness of the kitchen operations in aligning with the business objectives
• To be fully aware of current food trends and reflect authenticity in creating recipes to meet the nutritional guidance and ensure all food safety standards are followed
• To ensure all food preparation is carried out in accordance with food hygiene standard and procedure
• To ensure food is prepared to required standards checking for taste, presentation, and quality and recipe details are prepared and subsequently followed accurately including all garnishes and seasoning
• To be highly aware of allergen risk and strictly follow company allergen handling policies, ensuring whole team also comply
• To liaise with procurement to ensure that the best possible ingredients are used when considering taste, presentation, quality, nutrition and cost
• To complete all recipe and recipe costings with portion control, preparation and storage methods to avoid wastage and keep down costs with proper GP margin, and share with finance as required
• To maintain an accurate work in progress plan ensuring that all current and future projects are allocated appropriate time for development
• To ensure proper R&M of kitchen equipment, the kitchen flow is smooth and provide new kitchen layout if required, and work with procurement in rationalizing supply chain vending
• To lead by example, promote teamwork and create a positive kitchen culture that reflects the values of Compass Group, provide support and advise on manpower kitchen planning, hiring, training and developing staff
• To conduct safety walk and take reasonable care for their own health and safety and that of others who may be affected by what they do or what they fail to do
• To promote safety culture on site and work closely with HSE manager on auditing and report HSE hazards, accidents, incidents, illness and diseases to unit their line managers

Requirements

• Minimum 10 years of Senior chef experience
• Strong understanding of an account profitability, with the ability to perform effectively under pressure to achieve financial objectives.
• Chef with International & Western Cuisine is highly preferred
• Wide range of work experiences with 5* markets and quick service is highly preferred
• Passionate in food industry and ability to reflect latest market trends
• Appreciation of ingredient effects on nutrition, with extensive local and western food knowledge, and understand the scientific nature of recipe development
• Strong sense of ownership with a positive and ‘can do’ attitude, high personal standards and quality driven
• Advanced food hygiene certification preferred
• Strong leadership and team-building skills, attention to details and data analysis skills
• Excellent written and spoken English with good communication, interpersonal and presentation

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management
• Industries Hospitality

Referrals increase your chances of interviewing at Compass Group Hong Kong Limited by 2x

Central & Western District, Hong Kong SAR 1 week ago

Southern District, Hong Kong SAR 1 day ago

Wan Chai District, Hong Kong SAR 4 months ago

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An Executive Pastry Chef is responsible for leading the pastry section of the hotel, ensuring the creation of high-quality desserts, pastries, and baked goods that enhance the guest experience. This role involves managing a team, designing innovative menus, maintaining food quality standards, and ensuring efficient operations within the pastry kitchen.

Key Responsibilities

• Create and innovate menus featuring high-quality pastries, desserts, and baked goods that align with the hotel’s branding and guest expectations
• Train, mentor, and lead a team of pastry cooks to maintain consistent standards of excellence
• Conduct performance evaluations and ensure teamwork within the kitchen department
• Ensure all products meet the hotel’s quality, taste, and presentation standards
• Conduct regular tastings and inspections to maintain consistency
• Manage the procurement of ingredients, ensuring quality while minimizing waste and adhering to budget constraints
• Maintain proper inventory levels and ensure compliance with food safety regulations
• Work closely with other kitchen sections to ensure a cohesive dining experience
• Support special events, banquets, and seasonal promotions with customized dessert offerings
• Stay updated on pastry trends and introduce modern techniques or menu concepts as needed
• Oversee the day-to-day operations of the pastry kitchen, ensuring smooth workflows and timely delivery

Requirements

• Degree in Pastry Arts, Culinary Arts, or equivalent qualification from a reputable institution
• Proven track record as a Pastry Chef or in a senior pastry role, preferably in a 5-star hotel or fine dining establishment
• Advanced skills in pastry techniques, chocolate work, sugar art, and plated desserts
• Strong ability to lead and inspire a team, with a focus on training and professional development
• Demonstrated ability to develop unique and appealing dessert concepts
• Strong communication and collaboration skills to work effectively with the kitchen team and other hotel departments

We offer excellent career development opportunities. If you are interested in the position, please apply with your full resume and expected salary to Only shortlisted candidates will be contacted.

To learn more about Wharf Hotels, please visit our website .

Equal opportunities are extended to all candidates and the information provided will be used for the consideration of your application in the hotel group. All personal data collected will be for recruitment purposes only. If you do not hear from us within six weeks of your application, you may consider your application unsuccessful at which time your personal data will be deleted accordingly.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Quality Assurance, Strategy/Planning, and Management
• Industries Hospitality

Referrals increase your chances of interviewing at The Murray, Hong Kong, a Niccolo Hotel by 2x

Hong Kong SAR HK$18,000.00-HK$2,000.00 1 week ago

Hong Kong SAR HK 70.00-HK 80.00 3 hours ago

Hong Kong SAR HK 18,000.00-HK 23,000.00 5 days ago

Islands District, Hong Kong SAR 1 week ago

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

Get AI-powered advice on this job and more exclusive features.

An Executive Pastry Chef is responsible for leading the pastry section of the hotel, ensuring the creation of high-quality desserts, pastries, and baked goods that enhance the guest experience. This role involves managing a team, designing innovative menus, maintaining food quality standards, and ensuring efficient operations within the pastry kitchen.

Key Responsibilities

• Create and innovate menus featuring high-quality pastries, desserts, and baked goods that align with the hotel’s branding and guest expectations
• Train, mentor, and lead a team of pastry cooks to maintain consistent standards of excellence
• Conduct performance evaluations and ensure teamwork within the kitchen department
• Ensure all products meet the hotel’s quality, taste, and presentation standards
• Conduct regular tastings and inspections to maintain consistency
• Manage the procurement of ingredients, ensuring quality while minimizing waste and adhering to budget constraints
• Maintain proper inventory levels and ensure compliance with food safety regulations
• Work closely with other kitchen sections to ensure a cohesive dining experience
• Support special events, banquets, and seasonal promotions with customized dessert offerings
• Stay updated on pastry trends and introduce modern techniques or menu concepts as needed
• Oversee the day-to-day operations of the pastry kitchen, ensuring smooth workflows and timely delivery

Requirements

• Degree in Pastry Arts, Culinary Arts, or equivalent qualification from a reputable institution
• Proven track record as a Pastry Chef or in a senior pastry role, preferably in a 5-star hotel or fine dining establishment
• Advanced skills in pastry techniques, chocolate work, sugar art, and plated desserts
• Strong ability to lead and inspire a team, with a focus on training and professional development
• Demonstrated ability to develop unique and appealing dessert concepts
• Strong communication and collaboration skills to work effectively with the kitchen team and other hotel departments

We offer excellent career development opportunities. If you are interested in the position, please apply with your full resume and expected salary to Only shortlisted candidates will be contacted.

To learn more about Wharf Hotels, please visit our website .

Equal opportunities are extended to all candidates and the information provided will be used for the consideration of your application in the hotel group. All personal data collected will be for recruitment purposes only. If you do not hear from us within six weeks of your application, you may consider your application unsuccessful at which time your personal data will be deleted accordingly.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Quality Assurance, Strategy/Planning, and Management
• Industries Hospitality

Referrals increase your chances of interviewing at The Murray, Hong Kong, a Niccolo Hotel by 2x

Hong Kong SAR HK$18,000.00-HK$2,000.00 1 week ago

Hong Kong SAR HK 70.00-HK 80.00 3 hours ago

Hong Kong SAR HK 18,000.00-HK 23,000.00 5 days ago

Islands District, Hong Kong SAR 1 week ago

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

Join to apply for the Assistant Executive Pastry Chef role at Mandarin Oriental

1 day ago Be among the first 25 applicants

Join to apply for the Assistant Executive Pastry Chef role at Mandarin Oriental

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Mandarin Oriental, Hong Kong is looking for an Assistant Executive Pastry Chef to join our pastry Kitchen team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

The iconic Mandarin Oriental, Hong Kong is the epitome of contemporary luxury combined with Oriental heritage. Having delighted guests with award-winning services and impressive facilities for 60 years, it is a much-loved address for those seeking an exclusive sanctuary in the heart of the city. The hotel’s spacious rooms and suites offer magnificent views of the renowned Victoria Harbour and the city’s skyline. A collection of nine outstanding restaurants and bars, including two that hold Michelin Star status, a luxurious club lounge, a Shanghainese-inspired holistic spa, an indoor pool and a state-of-the-art fitness centre, make Mandarin Oriental, Hong Kong the quintessential “home away from home" for discerning leisure and business travellers alike.

About The Job

Based at the Mandarin Oriental, Hong Kong within Pastry Kitchen Department in Hong Kong, the Assistant Executive Pastry Chef is responsible to assist the Executive Pastry Chef with the day to day running of the department and be responsible for the outlets and overall quality of products produced. Assistant Executive Pastry Chef reports directly to the Executive Pastry Chef and assists in ensuring the smooth operations of the pastry sections.

As Assistant Executive Pastry Chef, you will be responsible for the following duties:

• Assist the Executive Pastry Chef with the day to day running of the department and be responsible for the outlet's and overall quality of products produced.
• Communicate directly with customers in liaison with the Cake Shop to ensure all the special orders are properly done and follow up.
• Design and implement Cake Displays.
• To be responsible for creating Seasonal Showpieces for Buffet Decoration, Cake shop decoration and Amenities.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
  
  

• 10 years in related pastry experience, especially in hospitality industry;
• Chocolate Sculpturing Skill is a plus;
• Well interpersonal skills, multi-Tasking and self-motivated,;
• Attention to details, well-organized and responsible;
• Independent and able to work under pressure.
  
  

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Health & Colleague Wellness. Finding the right worklife balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
  
  

• Seniority level Mid-Senior level

• Employment type Temporary

• Job function Management and Manufacturing
• Industries Hospitality

Referrals increase your chances of interviewing at Mandarin Oriental by 2x

Get notified about new Executive Pastry Chef jobs in Hong Kong SAR .

Central & Western District, Hong Kong SAR 1 week ago

Hong Kong SAR HK$18,000.00-HK$2,000.00 1 week ago

Hong Kong SAR HK 18,000.00-HK 23,000.00 2 days ago

Islands District, Hong Kong SAR 1 week ago

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

Join to apply for the Assistant Executive Pastry Chef role at Mandarin Oriental

1 day ago Be among the first 25 applicants

Join to apply for the Assistant Executive Pastry Chef role at Mandarin Oriental

Get AI-powered advice on this job and more exclusive features.

Mandarin Oriental, Hong Kong is looking for an Assistant Executive Pastry Chef to join our pastry Kitchen team.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
The iconic Mandarin Oriental, Hong Kong is the epitome of contemporary luxury combined with Oriental heritage. Having delighted guests with award-winning services and impressive facilities for 60 years, it is a much-loved address for those seeking an exclusive sanctuary in the heart of the city. The hotel’s spacious rooms and suites offer magnificent views of the renowned Victoria Harbour and the city’s skyline. A collection of nine outstanding restaurants and bars, including two that hold Michelin Star status, a luxurious club lounge, a Shanghainese-inspired holistic spa, an indoor pool and a state-of-the-art fitness centre, make Mandarin Oriental, Hong Kong the quintessential “home away from home" for discerning leisure and business travellers alike.
About The Job
Based at the Mandarin Oriental, Hong Kong within Pastry Kitchen Department in Hong Kong, the Assistant Executive Pastry Chef is responsible to assist the Executive Pastry Chef with the day to day running of the department and be responsible for the outlets and overall quality of products produced. Assistant Executive Pastry Chef reports directly to the Executive Pastry Chef and assists in ensuring the smooth operations of the pastry sections.
As Assistant Executive Pastry Chef, you will be responsible for the following duties:

• Assist the Executive Pastry Chef with the day to day running of the department and be responsible for the outlet's and overall quality of products produced.
• Communicate directly with customers in liaison with the Cake Shop to ensure all the special orders are properly done and follow up.
• Design and implement Cake Displays.
• To be responsible for creating Seasonal Showpieces for Buffet Decoration, Cake shop decoration and Amenities.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
  

• 10 years in related pastry experience, especially in hospitality industry;
• Chocolate Sculpturing Skill is a plus;
• Well interpersonal skills, multi-Tasking and self-motivated,;
• Attention to details, well-organized and responsible;
• Independent and able to work under pressure.
  

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Health & Colleague Wellness. Finding the right worklife balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
  

• Seniority level Mid-Senior level

• Employment type Temporary

• Job function Management and Manufacturing
• Industries Hospitality

Referrals increase your chances of interviewing at Mandarin Oriental by 2x

Get notified about new Executive Pastry Chef jobs in Hong Kong SAR .

Central & Western District, Hong Kong SAR 1 week ago

Hong Kong SAR HK$18,000.00-HK$2,000.00 1 week ago

Hong Kong SAR HK 18,000.00-HK 23,000.00 2 days ago

Islands District, Hong Kong SAR 1 week ago

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

23 hours ago Be among the first 25 applicants

Get AI-powered advice on this job and more exclusive features.

The Executive Chinese Chef, under the Director of Food & Beverage and senior management, oversees the new restaurant to ensure exceptional guest experience. This role will be in charge of the main restaurant serving Cantonese cuisine featuring traditional Peking Duck, Dim Sum, Cantonese BBQ and live seafood, and a second All-day-dining venue serving casual Szechuan and Cantonese dishes.

Job Duties & Functions

• Ensure that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Hyatt International. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained.
• Work closely with the Director of Food and Beverage and Executive Sous Chef and supports all Food and Beverage marketing and up-selling activities.
• Ensure that all culinary associates deliver the brand promise and provide exceptional guest service at all times.
• Conducting cost-efficient measures by utilizing operating equipment and optimal manpower deployment.
• Manage, train and foster teamwork with collaboration in a diverse kitchen brigade with differing experience levels.
• Assist with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food & Beverage, ensuring targets are met and costs are effectively controlled.
• Enforce that Hotel’s policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations.
• Develop and contribute to annual marketing plan to give inputs on ways to maximize revenues, and reflect guests’ preference and needs in the menus and creation.
• Contribute and assist on special future project(s) / renovations by working closely with respective teams to give inputs on ways to maximize the projects or renovations.
• Be responsible for the recruitment process of the culinary team. Implement training activities and develop the team.
  
  

• 確保烹飪活動和標準與凱悅國際的企業戰略及計劃保持一致。建立並遵循酒店規範和標準，以確保這些標準被引入、實施並持續維持。
• 與餐飲部總監及執行副廚師密切合作，支持所有食品與飲料的市場營銷和推廣活動。
• 確保所有廚師團隊成員隨時提供品牌承諾並提供卓越的顧客服務。
• 通過利用運營設備和最佳的人力資源配置，進行成本效益措施。
• 管理、培訓並促進多元化廚房團隊的合作，團隊成員具備不同的經驗水平。
• 協助準備和定期更新餐飲部預算，與餐飲部總監密切合作，確保達成目標並有效控制成本。
• 確保酒店的政策、程序和指導方針在責任範圍內得到執行，以遵守政府的衛生和安全法規。
• 制定並貢獻年度市場營銷計劃，提供意見以最大化收入，並在菜單和創作中反映顧客的偏好和需求。
• 參與並協助未來的特殊項目/翻新，與相關團隊密切合作，提供意見以最大化項目或翻新的效果。
• 負責廚師團隊的招聘過程，實施培訓活動以發展團隊。
  
  

• A minimum of 3-4 years of experience as Executive Chinese Chef level in renowned international hotels.
• Hygiene Manager Certification or similar food safety qualification.
• Strong leadership, organization and planning skills, communication skills, training and coaching skills
• Knowledge of HACCP systems and ISO 22000 is an advantage.
• Manage and control on a daily basis all food costs and manpower costs to meet monthly business forecasts.
• Excellent understanding in financial performance and future planning.
• Proficiency in both written and spoken English and Chinese, Mandarin is an advantage.
• Administrative skills including good computer literacy with knowledge in Word, Excel, online ordering system and scheduling.
  
  

• 至少有 3-4 年在知名國際酒店擔任行政中菜總廚的經驗。
• 具備衛生經理證書或類似食品安全資格。
• 具備強大的領導力、組織和計劃能力、溝通能力、培訓和指導能力。
• 具備 HACCP 系統和 ISO 22000 知識者優先。
• 每日管理和控制所有食品成本和人力成本，以滿足每月業務預測。
• 對財務表現和未來規劃有優秀的理解。
• 精通書面和口語英語及中文，普通話為優勢。
• 具備良好的行政技能，包括良好的計算機素養，熟悉 Word、Excel、在線訂購系統和排班。

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

Referrals increase your chances of interviewing at Hyatt by 2x

Tsuen Wan District, Hong Kong SAR 1 month ago

Central & Western District, Hong Kong SAR 2 weeks ago

Hong Kong SAR HK$25,000.00-HK$26,000.00 5 days ago

Islands District, Hong Kong SAR 1 month ago

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

We have a very young and motivated team that is looking for a creative, strong leader to take them into the future, if you have a passion for food, enjoy working with the dynamic team and in a fast-paced environment then this is the job for you.

• Ensure that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Hyatt International. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained. 確保烹飪活動和標準與凱悅國際的企業戰略及計劃保持一致。建立並遵循酒店規範和標準，以確保這些標準被引入、實施並持續維持。
• Work closely with the Director of Food and Beverage and Executive Sous Chef and supports all Food and Beverage marketing and up-selling activities. 與餐飲部總監及執行副廚師密切合作，支持所有食品與飲料的市場營銷和推廣活動。
• Ensure that all culinary associates deliver the brand promise and provide exceptional guest service at all times. 確保所有廚師團隊成員隨時提供品牌承諾並提供卓越的顧客服務。
• Conducting cost-efficient measures by utilizing operating equipment and optimal manpower deployment. 通過利用運營設備和最佳的人力資源配置，進行成本效益措施。
• Manage, train and foster teamwork with collaboration in a diverse kitchen brigade with differing experience levels. 管理、培訓並促進多元化廚房團隊的合作，團隊成員具備不同的經驗水平。
• Assist with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food & Beverage, ensuring targets are met and costs are effectively controlled. 協助準備和定期更新餐飲部預算，與餐飲部總監密切合作，確保達成目標並有效控制成本。
• Enforce that Hotel’s policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations. 確保酒店的政策、程序和指導方針在責任範圍內得到執行，以遵守政府的衛生和安全法規。
• Develop and contribute to annual marketing plan to give inputs on ways to maximize revenues, and reflect guests’ preference and needs in the menus and creation. 制定並貢獻年度市場營銷計劃，提供意見以最大化收入，並在菜單和創作中反映顧客的偏好和需求。
• Contribute and assist on special future project(s) / renovations by working closely with respective teams to give inputs on ways to maximize the projects or renovations. 參與並協助未來的特殊項目/翻新，與相關團隊密切合作，提供意見以最大化項目或翻新的效果。
• Be responsible for the recruitment process of the culinary team. Implement training activities and develop the team. 負責廚師團隊的招聘過程，實施培訓活動以發展團隊。
  
  

• Ensure that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Hyatt International. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained. 確保烹飪活動和標準與凱悅國際的企業戰略及計劃保持一致。建立並遵循酒店規範和標準，以確保這些標準被引入、實施並持續維持。
• Work closely with the Director of Food and Beverage and Executive Sous Chef and supports all Food and Beverage marketing and up-selling activities. 與餐飲部總監及執行副廚師密切合作，支持所有食品與飲料的市場營銷和推廣活動。
• Ensure that all culinary associates deliver the brand promise and provide exceptional guest service at all times. 確保所有廚師團隊成員隨時提供品牌承諾並提供卓越的顧客服務。
• Conducting cost-efficient measures by utilizing operating equipment and optimal manpower deployment. 通過利用運營設備和最佳的人力資源配置，進行成本效益措施。
• Manage, train and foster teamwork with collaboration in a diverse kitchen brigade with differing experience levels. 管理、培訓並促進多元化廚房團隊的合作，團隊成員具備不同的經驗水平。
• Assist with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food & Beverage, ensuring targets are met and costs are effectively controlled. 協助準備和定期更新餐飲部預算，與餐飲部總監密切合作，確保達成目標並有效控制成本。
• Enforce that Hotel’s policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations. 確保酒店的政策、程序和指導方針在責任範圍內得到執行，以遵守政府的衛生和安全法規。
• Develop and contribute to annual marketing plan to give inputs on ways to maximize revenues, and reflect guests’ preference and needs in the menus and creation. 制定並貢獻年度市場營銷計劃，提供意見以最大化收入，並在菜單和創作中反映顧客的偏好和需求。
• Contribute and assist on special future project(s) / renovations by working closely with respective teams to give inputs on ways to maximize the projects or renovations. 參與並協助未來的特殊項目/翻新，與相關團隊密切合作，提供意見以最大化項目或翻新的效果。
• Be responsible for the recruitment process of the culinary team. Implement training activities and develop the team. 負責廚師團隊的招聘過程，實施培訓活動以發展團隊。
  
  

• A minimum of 3-4 years of experience as Executive Chinese Chef level in renowned international hotels. 至少有 3-4 年在知名國際酒店擔任行政中菜總廚的經驗。
• Hygiene Manager Certification or similar food safety qualification. 具備衛生經理證書或類似食品安全資格。
• Strong leadership, organization and planning skills, communication skills, training and coaching skills. 具備強大的領導力、組織和計劃能力、溝通能力、培訓和指導能力。
• Knowledge of HACCP systems and ISO 22000 is an advantage. 具備 HACCP 系統和 ISO 22000 知識者優先。
• Manage and control on a daily basis all food costs and manpower costs to meet monthly business forecasts. 每日管理和控制所有食品成本和人力成本，以滿足每月業務預測。
• Excellent understanding in financial performance and future planning. 對財務表現和未來規劃有優秀的理解。
• Proficiency in both written and spoken English and Chinese, Mandarin is an advantage. 精通書面和口語英語及中文，普通話為優勢。
• Administrative skills including good computer literacy with knowledge in Word, Excel, online ordering system and scheduling. 具備良好的行政技能，包括良好的計算機素養，熟悉 Word、Excel、在線訂購系統和排班。
  
  

We have a very young and motivated team that is looking for a creative, strong leader to take them into the future, if you have a passion for food, enjoy working with the dynamic team and in a fast-paced environment then this is the job for you.

• Ensure that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Hyatt International. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained. 確保烹飪活動和標準與凱悅國際的企業戰略及計劃保持一致。建立並遵循酒店規範和標準，以確保這些標準被引入、實施並持續維持。
• Work closely with the Director of Food and Beverage and Executive Sous Chef and supports all Food and Beverage marketing and up-selling activities. 與餐飲部總監及執行副廚師密切合作，支持所有食品與飲料的市場營銷和推廣活動。
• Ensure that all culinary associates deliver the brand promise and provide exceptional guest service at all times. 確保所有廚師團隊成員隨時提供品牌承諾並提供卓越的顧客服務。
• Conducting cost-efficient measures by utilizing operating equipment and optimal manpower deployment. 通過利用運營設備和最佳的人力資源配置，進行成本效益措施。
• Manage, train and foster teamwork with collaboration in a diverse kitchen brigade with differing experience levels. 管理、培訓並促進多元化廚房團隊的合作，團隊成員具備不同的經驗水平。
• Assist with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food & Beverage, ensuring targets are met and costs are effectively controlled. 協助準備和定期更新餐飲部預算，與餐飲部總監密切合作，確保達成目標並有效控制成本。
• Enforce that Hotel’s policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations. 確保酒店的政策、程序和指導方針在責任範圍內得到執行，以遵守政府的衛生和安全法規。
• Develop and contribute to annual marketing plan to give inputs on ways to maximize revenues, and reflect guests’ preference and needs in the menus and creation. 制定並貢獻年度市場營銷計劃，提供意見以最大化收入，並在菜單和創作中反映顧客的偏好和需求。
• Contribute and assist on special future project(s) / renovations by working closely with respective teams to give inputs on ways to maximize the projects or renovations. 參與並協助未來的特殊項目/翻新，與相關團隊密切合作，提供意見以最大化項目或翻新的效果。
• Be responsible for the recruitment process of the culinary team. Implement training activities and develop the team. 負責廚師團隊的招聘過程，實施培訓活動以發展團隊。
  

• Ensure that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Hyatt International. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained. 確保烹飪活動和標準與凱悅國際的企業戰略及計劃保持一致。建立並遵循酒店規範和標準，以確保這些標準被引入、實施並持續維持。
• Work closely with the Director of Food and Beverage and Executive Sous Chef and supports all Food and Beverage marketing and up-selling activities. 與餐飲部總監及執行副廚師密切合作，支持所有食品與飲料的市場營銷和推廣活動。
• Ensure that all culinary associates deliver the brand promise and provide exceptional guest service at all times. 確保所有廚師團隊成員隨時提供品牌承諾並提供卓越的顧客服務。
• Conducting cost-efficient measures by utilizing operating equipment and optimal manpower deployment. 通過利用運營設備和最佳的人力資源配置，進行成本效益措施。
• Manage, train and foster teamwork with collaboration in a diverse kitchen brigade with differing experience levels. 管理、培訓並促進多元化廚房團隊的合作，團隊成員具備不同的經驗水平。
• Assist with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food & Beverage, ensuring targets are met and costs are effectively controlled. 協助準備和定期更新餐飲部預算，與餐飲部總監密切合作，確保達成目標並有效控制成本。
• Enforce that Hotel’s policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations. 確保酒店的政策、程序和指導方針在責任範圍內得到執行，以遵守政府的衛生和安全法規。
• Develop and contribute to annual marketing plan to give inputs on ways to maximize revenues, and reflect guests’ preference and needs in the menus and creation. 制定並貢獻年度市場營銷計劃，提供意見以最大化收入，並在菜單和創作中反映顧客的偏好和需求。
• Contribute and assist on special future project(s) / renovations by working closely with respective teams to give inputs on ways to maximize the projects or renovations. 參與並協助未來的特殊項目/翻新，與相關團隊密切合作，提供意見以最大化項目或翻新的效果。
• Be responsible for the recruitment process of the culinary team. Implement training activities and develop the team. 負責廚師團隊的招聘過程，實施培訓活動以發展團隊。
  

• A minimum of 3-4 years of experience as Executive Chinese Chef level in renowned international hotels. 至少有 3-4 年在知名國際酒店擔任行政中菜總廚的經驗。
• Hygiene Manager Certification or similar food safety qualification. 具備衛生經理證書或類似食品安全資格。
• Strong leadership, organization and planning skills, communication skills, training and coaching skills. 具備強大的領導力、組織和計劃能力、溝通能力、培訓和指導能力。
• Knowledge of HACCP systems and ISO 22000 is an advantage. 具備 HACCP 系統和 ISO 22000 知識者優先。
• Manage and control on a daily basis all food costs and manpower costs to meet monthly business forecasts. 每日管理和控制所有食品成本和人力成本，以滿足每月業務預測。
• Excellent understanding in financial performance and future planning. 對財務表現和未來規劃有優秀的理解。
• Proficiency in both written and spoken English and Chinese, Mandarin is an advantage. 精通書面和口語英語及中文，普通話為優勢。
• Administrative skills including good computer literacy with knowledge in Word, Excel, online ordering system and scheduling. 具備良好的行政技能，包括良好的計算機素養，熟悉 Word、Excel、在線訂購系統和排班。
  

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The Executive Chinese Chef, under the Director of Food & Beverage and senior management, oversees the new restaurant to ensure exceptional guest experience. This role will be in charge of the main restaurant serving Cantonese cuisine featuring traditional Peking Duck, Dim Sum, Cantonese BBQ and live seafood, and a second All-day-dining venue serving casual Szechuan and Cantonese dishes.
Job Duties & Functions

• Ensure that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Hyatt International. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained.
• Work closely with the Director of Food and Beverage and Executive Sous Chef and supports all Food and Beverage marketing and up-selling activities.
• Ensure that all culinary associates deliver the brand promise and provide exceptional guest service at all times.
• Conducting cost-efficient measures by utilizing operating equipment and optimal manpower deployment.
• Manage, train and foster teamwork with collaboration in a diverse kitchen brigade with differing experience levels.
• Assist with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food & Beverage, ensuring targets are met and costs are effectively controlled.
• Enforce that Hotel’s policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations.
• Develop and contribute to annual marketing plan to give inputs on ways to maximize revenues, and reflect guests’ preference and needs in the menus and creation.
• Contribute and assist on special future project(s) / renovations by working closely with respective teams to give inputs on ways to maximize the projects or renovations.
• Be responsible for the recruitment process of the culinary team. Implement training activities and develop the team.
  

• 確保烹飪活動和標準與凱悅國際的企業戰略及計劃保持一致。建立並遵循酒店規範和標準，以確保這些標準被引入、實施並持續維持。
• 與餐飲部總監及執行副廚師密切合作，支持所有食品與飲料的市場營銷和推廣活動。
• 確保所有廚師團隊成員隨時提供品牌承諾並提供卓越的顧客服務。
• 通過利用運營設備和最佳的人力資源配置，進行成本效益措施。
• 管理、培訓並促進多元化廚房團隊的合作，團隊成員具備不同的經驗水平。
• 協助準備和定期更新餐飲部預算，與餐飲部總監密切合作，確保達成目標並有效控制成本。
• 確保酒店的政策、程序和指導方針在責任範圍內得到執行，以遵守政府的衛生和安全法規。
• 制定並貢獻年度市場營銷計劃，提供意見以最大化收入，並在菜單和創作中反映顧客的偏好和需求。
• 參與並協助未來的特殊項目/翻新，與相關團隊密切合作，提供意見以最大化項目或翻新的效果。
• 負責廚師團隊的招聘過程，實施培訓活動以發展團隊。
  

• A minimum of 3-4 years of experience as Executive Chinese Chef level in renowned international hotels.
• Hygiene Manager Certification or similar food safety qualification.
• Strong leadership, organization and planning skills, communication skills, training and coaching skills
• Knowledge of HACCP systems and ISO 22000 is an advantage.
• Manage and control on a daily basis all food costs and manpower costs to meet monthly business forecasts.
• Excellent understanding in financial performance and future planning.
• Proficiency in both written and spoken English and Chinese, Mandarin is an advantage.
• Administrative skills including good computer literacy with knowledge in Word, Excel, online ordering system and scheduling.
  

• 至少有 3-4 年在知名國際酒店擔任行政中菜總廚的經驗。
• 具備衛生經理證書或類似食品安全資格。
• 具備強大的領導力、組織和計劃能力、溝通能力、培訓和指導能力。
• 具備 HACCP 系統和 ISO 22000 知識者優先。
• 每日管理和控制所有食品成本和人力成本，以滿足每月業務預測。
• 對財務表現和未來規劃有優秀的理解。
• 精通書面和口語英語及中文，普通話為優勢。
• 具備良好的行政技能，包括良好的計算機素養，熟悉 Word、Excel、在線訂購系統和排班。

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

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