Chef de Cuisine - Tiffin

Grand Hyatt; Hong Kong; On-site; HKD 360,000 - 540,000; Full time

Job summary

Grand Hyatt Hong Kong is seeking a seasoned kitchen professional to join our luxury hotel team as a Sous Chef or Chef de Partie. The role focuses on planning menus, managing costs, and delivering dishes that reflect our outlet concept and guest expectations.

You will assist with the annual Food & Beverage plan and departmental budget, ensuring high standards of hygiene and efficiency in a fast-paced, upscale kitchen environment.

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.
• Prefer experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.

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

Sous Chef experience

Luxury hotel branding

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Organization- Grand Hyatt Hong Kong

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

• 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.