Executive Chef

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