Group Head Chef

Odelice

Job Description

We are looking for a Group Head Chef who is proficient in maintaining complete control over the multiple restaurants kitchens and new brands development within the Group portfolio. Delivering creative menu development & managerial solutions, to perform exceptionally with quantifiable results. To actively manage kitchen operations, uphold quality standards & contribute to the success of the restaurant experience with the aim of exceeding customers’ expectations and increasing brand loyalty. The Group Head Chef is to be accountable for the following job duties which include, but are not limited to:

1) Health & Safety

  • Ensure the Company’s restaurants full compliance with the health and safety standards as set by the FEHD
  • Safeguard strict standards of health, safety and hygiene in the restaurants’ kitchens and catering sites
  • Avoid any possible cross-contamination and ensure that all foods, cleaning products and chemicals are stored in the safest possible conditions, following the HACCP / ISO22000 standards
  • Ensure that all kitchen & Fire safety equipment’s are in the best working conditions, maintained & repaired
  • Contact external contractors when needed & coordinate with FOH team heads
  • Carry random but frequent health, safety & hygiene ‘spot checks’ across all the Company’s restaurants

2) Operations, Menus & Development

  • Maintain proactive communication to ensure effective co-ordination of all Company actions and budget lines
  • Keep abreast of the industry’s latest developments & trends to help maintain the Company’ competitive edge
  • Actively manage & prospect restaurant’s food vendors, benchmark & make necessary adjustments to supply chain
  • Anticipate seasonal specials, key dates and promotions
  • Developing unique and cuisine-appropriate menus, every season with the Operations Director
  • Use a cost-based menus pricing method, mindful of customers price tolerance and Company’s profit targets
  • Maintain adequate product inventory level based on seasons, market conditions & popularity of dishes
  • Ensure that monthly stocktake are accurately carried and submitted in timely manner
  • Run effective food cost control, monitor quantities of food preps, portion control & introduce measures to cut waste
  • Improve BOH recipe cards, Checklists & SOPs, keep up-to-date
  • Review food products quality and sales, identify unsatisfactory & low selling products to report quarterly
  • Plan efficiently ahead of any new restaurant openings

3) HRM, Teams & Communication

  • Keep awareness of the industry salary packages by positions and assess competitiveness
  • Organise the hiring, training, appraisal and dismissal of BOH team leaders, develop BOH Job Descriptions
  • Nurture relationships with the Company’s employees & promote a sense of unity and belonging
  • Implement effective labour cost control to ensure efficient operations within Company budget lines
  • Maintain strong communication, assign and delegate responsibilities, run weekly meetings with kitchen Heads
  • Continuously train kitchen Heads so they have the necessary skills to perform at maximum to uphold quality

Job Requirements

  • 10 years min. cooking experience in French / Mediterranean cuisine
  • 3 years min. as multiple outlets’ Head Chef in Hong Kong
  • Prior experience in both casual dining and fine dining is a must
  • Overseas experience is preferred
  • Strong professional network in Hong Kong’s F&B industry
  • Degree: culinary school / classical French cuisine
  • Language: English – fluent
  • Work Permit: already living in Hong Kong and allowed to work
更多工作資料
薪酬 薪金面議
工種
  • 餐飲 · 酒店 - 廚房
  • 餐飲 · 酒店 - 其他職位
僱用形式
  • 全職

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