Chef de Cuisine - Event Kitchen

Rosewood Hotel Group; Hong Kong; On-site; HKD 1,200,000 - 1,800,000; Full time

Job summary

Rosewood Hotel Group is seeking an experienced culinary leader to oversee the Event Kitchen at a luxury hotel, delivering exceptional Western banquet cuisine and leading the team to create memorable guest experiences.

The role focuses on menu development, cost control, and ensuring top quality, consistent food presentation across all events, while maintaining safety and sustainability standards.

Qualifications

• Minimum 10 years' relevant experience in a sizeable luxury hotel, with at least 5 years in a similar capacity.
• Proven experience managing Western cuisine operations within a high-volume luxury hotel.
• Strong business acumen with a solid understanding of food and beverage market trends, menu development, and culinary innovation.

Responsibilities

• Lead and oversee day-to-day operations of the Event Kitchen for banquets, events, and special functions.
• Plan, develop, and execute innovative menus aligned with brand standards and guest preferences.
• Maintain high standards of food quality, presentation, consistency, and freshness across all event offerings.
• Manage food costs, labour productivity, and kitchen resources to meet financial targets while minimizing waste.
• Supervise, coach, and develop the culinary team with a culture of excellence and learning.
• Collaborate with Banquets, Events, and Food & Beverage teams for seamless event execution and guest experience.
• Ensure compliance with food safety, sanitation, hygiene, and health & safety standards at all times.
• Monitor inventory, procurement, and use of seasonal/local ingredients where possible.
• Support the hotel's sustainability initiatives.

Skills

Business acumen

Leadership

Communication

Problem-solving

Menu development

Culinary innovation

Staff training

Cost control

Food safety

Job description

Essential Duties and Responsibilities

• Lead and oversee the day-to-day operations of the Event Kitchen, ensuring the delivery of exceptional Western cuisine for banquets, events, and special functions;
• Plan, develop, and execute innovative menus and recipes that align with brand standards, guest preferences, and business objectives;
• Maintain high standards of food quality, presentation, consistency, and freshness across all event culinary offerings;
• Manage food costs, labour productivity, and kitchen resources effectively to achieve financial targets while minimizing waste;
• Supervise, coach, and develop the culinary team, fostering a culture of excellence, creativity, and continuous learning;
• Collaborate closely with Banquets, Events, and Food & Beverage teams to ensure seamless event execution and an outstanding guest experience;
• Ensure full compliance with food safety, sanitation, hygiene, and workplace health and safety standards at all times;
• Monitor inventory levels, procurement, and menu planning, while maximizing the use of seasonal and locally sourced ingredients where possible;
• Support the hotel's sustainability initiatives.

Requirements

• Minimum 10 years' relevant experience in a sizeable luxury hotel, with at least 5 years in similar capacity;
• Proven experience managing Western cuisine operations within a high-volume luxury hotel;
• Strong business acumen with a solid understanding of food and beverage market trends, menu development, and culinary innovation;
• Confident, calm leader with a strong track record in training and retaining high-performing kitchen teams;
• Commercially astute with solid control of food cost, GP and operational consistency;
• Passionate about delivering outstanding guest experiences through creativity and attention to detail;
• Excellent communication, organizational, and problem-solving skills, with the ability to perform effectively in a fast-paced environment;
• As a part of the interview process, food tasting is a must.