Executive Chef

The Cityview; Hong Kong; Sur place; HKD 360 000 - 600 000; Plein temps

Résumé du poste

The Cityview in Hong Kong is seeking a seasoned Kitchen Leader to oversee all kitchen operations across restaurants, outlets, catering and events.

You will manage costs, plan menus with the F&B Manager, develop standard recipes, recruit and train staff, ensure food safety and hygiene, and maintain presentation and quality across outlets.

Qualifications

• 13+ years in F&B/hotel industry with 8+ years in supervision.
• Diploma or Degree in Culinary Arts, Hotel Management, or Hospitality Management.
• Food management/hygiene certificates preferred.
• Strong knowledge of food production techniques, safety and hygiene.
• Able to lead, motivate and train team members.
• We offer attractive remuneration to the right candidates.

Responsabilités

• Manage material and production cost to ensure a profitable kitchen operation.
• Lead and oversee all kitchen operations across restaurants, outlets, catering and events to ensure consistency in food prep and presentation.
• Work with Food and Beverage Manager on menu planning and pricing to balance quality and profit.
• Develop standard recipes and techniques for food preparation and presentation.
• Plan and recruit the right candidates and number of staff for food production.
• Organize orientation, training and development and proper administration for the team.
• Ensure all fire, food safety, hygiene and preventive maintenance policies are met.
• Maintain cleanliness and hygiene in kitchen areas.
• Complete other duties as assigned by supervisor.

Connaissances

Staff leadership

Cost control

Menu planning

Food safety

Cooking supervision

Training & development

Formation

Diploma or Degree in Culinary Arts or Hospitality Management

Description du poste

Responsibilities:

• Manage material and production cost to ensure a profitable kitchen operation
• Lead and oversee all kitchen operations across restaurants, outlets, catering and events to ensure consistent food preparation, portion control and presentation according to standard recipe
• Work with Food and Beverage Manager in menu planning and pricing policies to produce quality food varieties with satisfied profit margin
• Develops standard recipes and techniques for food preparation and presentation
• Plan and recruit the right candidates and right number of staff for food production, both permanent and casual labor, according to business forecast
• Organize orientation, training and development and proper administration for the team to meet the performance standard
• Ensure all fire, food safety, hygiene, energy management and preventive maintenance policy are consistently met
• Ensure cleanliness and hygiene is maintained in the various kitchen areas
• Complete other duties as assigned by immediate supervisor.

Requirements:

• 13years’ or above relevant experience in the F&B/ Hotel industry with 8 years at the supervisory level.
• Diploma or Degree in Culinary Arts, Hotel Management, or Hospitality Management or equivalent professional training
• With food management/hygiene certificates is preferred.
• Strong knowledge of food production techniques, food safety, and hygiene standards.
• Able tolead, motivate, and train team members.
• We offer attractive remuneration package to the right candidates.