Chef de Cuisine - Tiffin

Destination Hotels; Hong Kong; On-site; HKD 360,000 - 520,000; Full time

Job summary

Destination Hotels in Hong Kong is seeking a dedicated Sous Chef to lead kitchen operations. You will help plan menus, monitor food costs, and ensure the highest quality of dishes prepared to order.

The role requires strong knowledge of kitchen hygiene, team leadership, and collaboration with the Executive Chef to meet departmental targets within a luxury setting.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Responsibilities

• Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.
• Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled.
• Establish, control and maintain highest level of hygiene throughout the kitchens in collaboration with Hotel Hygiene Manager.

Skills

Kitchen experience

Menu planning

Hygiene standards

Education

Kitchen Production or Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Summary

What you will do:

• Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

• Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.

• Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.

• Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled.

• Establish, control and maintain highest level of hygiene throughout the kitchens in collaboration with Hotel Hygiene Manager.

Qualifications

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards preferably with experience in luxury international brands.

• Qualification in Kitchen Production or Management will be an advantage.

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.