Executive Chef
Executive Chef
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Job Description
Shangri-La Group - Hong Kong Region
Renowned for its distinctive Asian hospitality the luxury hotel group operates five Shangri-La properties in Hong Kong where the company is also headquartered including KowloonShangri-La IslandShangri-La Kerry Hotel Hong Kong JEN Hong Kong by Shangri-La and The Aberdeen Marina Club offering guests an array of options across the different brands to suit every guests needs.
As an employer with industry leading levels of colleague engagement our people are our priority. Our success is only made possible through the efforts and abilities of over 42000 colleagues accordance with this belief the focused investment we make in the learning and development of our colleagues is unparalleled in the global hospitality industry. From welcoming new colleagues to best-in-class leadership development programmes employee potentials will be identified and nurtured throughout their career with the Group.
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
All information provided by applicants will be treated in strict confidence and used only for recruitment purpose.
Employment Type
Full-Time
