Head Chef (Western Cuisine)

Responsibilities:

• Develop and create innovative menus that reflect seasonal ingredients and culinary trends.
• Oversee all kitchen operations, including food preparation, cooking, and presentation.
• Ensure high standards of food quality, hygiene, and safety are maintained at all times.
• Collaborate with the management team to plan and execute special events and promotions.
• Manage manpower effectively, leading Chef teams for maximum productivity
• Monitor food costs and inventory, optimizing resources to meet budgetary goals.
• Perform other related duties and ad hoc assignments as required.

Requirements:

• Minimum 8 years private club/hotel F&B / award-winning restaurant experience with at least 5 years in managerial experience
• Preferably with Western Cuisine Restaurant / F&B Group Kitchen fine dining experience
• Good team leader and team player and ability to work under pressure
• Passion for food, exceptional work ethic and dedication
• Self-motivation, leadership, strong sense of responsibility
• Permanent HKID Holder
• Proficiency in spoken and written Chinese/Cantonese and spoken English

• Location: Tsim Sha Tsui

Our competitive compensation package including:

• Target Bonus / Tips / Duty Meal / Discretionary Bonus

• 8 Days Off / 12 Days Annual Leave / Statutory Holidays

• Marriage Leave / Birthday Leave / Birthday Coupon

• Professional Training and Promotion Opportunity