Executive Chef

About Us

Find Your Shangri-La in Shangri-La.

Headquartered in Hong Kong SAR, Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Today, the Group owns, operates and manages 100+ hotels under our family of five brands: Shangri-La Hotels & Resorts, Shangri-La Signatures, Kerry Hotels, JEN by Shangri-La, and Traders.

Luxury 5-Star Hotel in Hong Kong | Kerry Hotel Hong Kong

About the Role

As an Executive Chef, you will be focusing on delivering exceptional dining experiences by ensuring timely, courteous and professional service.

Key Responsibilities

• 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 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.

About You

• At least 15 years of relevant experience in international renowned Hotel or prestigious club, with at least 3 years of experience at Executive Chef / Chef de Cuisine / Executive Sous Chef level.
• Diploma in Culinary 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 would be an advantage. 
• 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.
• Good computer literacy with knowledge in Word, Excel, online ordering systems and scheduling.
• Strong leadership, organizational, communication, training and coaching skills.
• Excellent command of both spoken and writen English and Chinese.