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

Key Responsibilities

• Conduct daily briefing with the team, work closely with BQ Team on upcoming events and prepare food production
• Ensure consistency and highest quality in the taste, presentation, food hygiene in all kitchens
• Assist to oversee the all-day dining operation and enhance the all-day dining meal experience
• Work with Steward Team to monitor the cleanliness of kitchens
• Consistently monitors performance against guest critique to achieve a minimum group norm for both customer satisfaction and food quality
• Conduct regular audits / spot check on hygiene; keep checking and maintain the record accuracy
• Engage in regular meetings with Marketing Communications Team on new menu / festival items
• Maintain proper and adequate controls over purchase orders and requisitions
• Conduct monthly meetings regarding cost control, guest critique feedback, hygiene and sanitation matters etc.
• Review food cost analysis on a daily basis to maintain in line with budget and forecast; and annual food cost budget with Cost Controller
• Prepare CAPEX budget to review new equipment requirements for the following year to ensure maximum quality output and productivity with Executive Chef
• Ensure progressive training for on-the-job skills and knowledge
• Conduct performance appraisals of culinary team, keep monitoring the team performance and provide solid feedback

About You

• Minimum of 8 years of experience in Hotels with similar capacity
• Solid hygiene knowledge in HACCP
• Good Knowledge in F&B cost controlling and computer
• Customer-oriented, self-driven and creative mindset
• Strong leadership skill
• Good command in spoken and written English and Chinese