Chef de Cuisine

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

Eaton Workshop is more than a hotel. Here, hospitality is a means for community, creativity, and culture. Eaton HK, Eaton Workshop's hometown hotel in Hong Kong is a welcoming cultural hub for kindred spirits to convene, collaborate, and create. Located in the vibrant neighborhood of Jordan and inspired by Wong Kar Wai’s 1990s Hong Kong films, Eaton Hong Kong is a dynamic and inclusive cultural hub and sanctuary for hotel guests and Hong Kongers interested in art and culture, music, community, food and beverage, and more.

JOB PURPOSE

We are seeking a highly skilled, passionate, and innovative Chef de Cuisine to assist our Executive Chef in leading our Western Kitchen and for the operations of The Astor – a theme-driven buffet restaurant where innovation meets international imagination. The ideal candidate will be responsible for the overall culinary operations, menu development, kitchen management, and upholding the highest standards of food quality, consistency, and hygiene. This role requires a blend of culinary artistry, leadership acumen, and operational excellence in a fast-paced, high-pressure environment.

JOB RESPONSIBILITIES

• Culinary Leadership & Menu Innovation:
  • Design, develop, and execute innovative and seasonally inspired menus that align with the hotel's concept and brand standards;
  • Ensure all dishes meet the highest standards of taste, presentation, and quality;
  • Stay abreast of culinary trends and local market ingredients, and integrate them thoughtfully;
  • Develop new dishes, tasting menus, and promotional offerings.

• Kitchen Operations & Management:
  • Assist the Executive Chef in overseeing all daily kitchen operations, including preparation, cooking, and plating for all meal periods of The Astor and banquets;
  • Manage food costing, budgeting, inventory control, and purchasing to achieve financial targets;
  • Ensure strict adherence to all health, safety, and sanitation regulations and HACCP standards;
  • Work closely with Hygiene Manager to ensure the highest standards in all areas;
  • Conduct regular kitchen inspections and take corrective actions as needed;
  • Maintain proper kitchen equipment and coordinate maintenance as needed.

• Team Leadership & Development:
  • Lead, mentor, motivate, and train a diverse team of chefs and cooks;
  • Foster a positive, collaborative, and respectful kitchen culture;
  • Conduct performance reviews, schedule staffing, and manage recruitment in collaboration with HR;
  • Create and monitor employee work schedule, maximizing productivity and managing casual workers' related costs according to business needs;
  • Promote continuous learning and skill development within the team.

• Quality Control & Consistency:
  • Implement and enforce standardized recipes, portion controls, and cooking techniques;
  • Conduct regular line checks and tastings to ensure consistency and excellence in every dish served;
  • Interact with guests, assist in collecting feedback, and handle complaints in collaboration with the managers to ensure guests' satisfaction.

• Collaboration:
  • Work closely with the Executive Chef, outlet managers and the banquet service team to ensure seamless service and a unified guest experience;
  • Liaise with Procurement team to source the finest quality ingredients, emphasizing sustainable and local options where possible;
  • Participate in marketing initiatives, culinary events, and promotions.

KNOWLEDGE & EXPERTISE

• Minimum 8 years’ experience in international hotels / stand-alone restaurants with Buffet and Banquet operation
• Proven track records of People Management 
• Experience with multi international cuisines in hotels and/or stand-alone restaurants
• Culinary school graduate with trade qualifications, with solid knowledge and experience of menu design and hygiene standards
• Creative and open-minded, able to work with and across teams, excellent people management skills and result oriented
• Financial acumen with experience managing budgets, food costs, and labor costs
• Good command of written and spoken Chinese & English, able to communicate with the team in an effective manner
• Sound understanding of Culinary Trends and familiar with Hong Kong Market and Culture

BENEFITS

• 5-day work week
• Discretionary bonus
• Medical insurance
• Dental insurance
• Life insurance
• Marriage leave, compassionate leave
• Free duty meals
• Staff discount on F&B and banquet
• Complimentary overseas accommodation
• Education allowance

Interested candidates please submit your application and quote your expected salary in your resume, or WhatsApp us on +852 9199 9088 for enquiries. As selection would only base on candidate's qualification & experience, no photo is required.

For more information on Eaton HK, please visit www.eatonworkshop.com.

(Personal data collected will be treated in strictest confidence and will only be used for recruitment purpose)