Executive Chef

Red Sauce Hospitality; Hong Kong; Hybrid; HKD 471,000 - 941,000; Full time

Benefits offered by this job

Relocation assistance

Competitive salary package

Job summary

Red Sauce Hospitality is seeking an Executive Chef to lead culinary development, openings and ongoing operations for new restaurants in Bali and Hong Kong. You will work directly with the CEO and senior leadership to shape the culinary vision and build high-performing teams.

This hands-on leadership role requires Italian cuisine mastery, strong cost control, recruitment, and a relentless pursuit of excellence across multiple sites.

Qualifications

• Minimum 5 years’ experience as an Executive Chef or senior culinary leader in premium restaurants.
• Proven ability to recruit, train, mentor and lead high-performing kitchen teams.
• Excellent technical cooking ability with uncompromising standards for quality and consistency.
• Strong commercial acumen with experience managing food cost, labour, purchasing, inventory, waste and budgets.
• Experience developing menus, recipes, kitchen systems, SOPs and training standards.
• Strong understanding of seasonal ingredients, sourcing, provenance and supplier relationships.
• A hands-on leader who drives from the front and develops people.
• Excellent communication, organisational and interpersonal skills.
• Fluent English is required.
• Willingness to work across both Bali and Hong Kong.

Responsibilities

• Lead culinary development and open/operate new restaurants in Bali and Hong Kong.
• Work with CEO and senior leadership to grow the brand and culinary teams.
• Oversee menu development and execution, kitchen recruitment and training.
• Develop suppliers, negotiate terms, manage food costing, purchasing and inventory.
• Establish discipline, consistency and continuous improvement across kitchens.
• Ensure food, service and guest experience meet brand standards while controlling costs.

Job description

Red Sauce Hospitality is an independent, Asia-based hospitality company committed to building Asia’s next neighbourhood institutions.

Our restaurants include Frank’s, Frank’s Records, FINI’S, Della Terra and Posto Pubblico, with new openings planned across the region as we continue to expand.

We are on a quest for excellence.

Not perfection—because perfection doesn’t exist—but the relentless pursuit of becoming better every single day.

We believe hospitality is a craft. Great restaurants aren’t built by marketing campaigns or chasing trends. They’re built by people who care deeply about every detail, hold themselves to uncompromising standards, and never stop learning.

We’re building a company for people who think that way.

We are looking for leaders who take ownership, embrace responsibility and have a burning desire to become exceptional hospitality professionals. People who measure themselves by the standards they uphold and the teams they build.

Our ambition is to become one of Asia’s great independent hospitality companies. That won’t happen by accident. It will be earned through discipline, humility, hard work and the continual pursuit of excellence.

Role Description

Red Sauce Hospitality is seeking an Executive Chef to lead the culinary development, opening and ongoing operation of new restaurants in Bali and Hong Kong.

Working directly with the CEO and senior leadership team, you will play a pivotal role in developing our restaurants and culinary teams as the company enters its next stage of growth.

This is a hands-on leadership role. You will oversee menu development and execution, kitchen recruitment and training, supplier development, food costing, purchasing, inventory, kitchen systems and SOPs, while establishing a culture of discipline, consistency and continuous improvement.

You will be responsible for developing and leading high-performing kitchen teams capable of executing consistently at a high level. You will work closely with restaurant General Managers and ownership to ensure the kitchen and dining room operate as one team and that the food, service and overall guest experience meet our standards.

You will also take ownership of the commercial performance of the kitchens, including food cost, labour, purchasing, waste and productivity. We believe great restaurants require both creative excellence and financial discipline.

Our food is deeply rooted in Italian cooking, and a strong professional background in Italian cuisine is essential. We are looking for someone who understands tradition, ingredients and technique, but who also has the confidence, curiosity and judgement to continue developing the food as our restaurants evolve.

This is an opportunity to help shape multiple restaurants, build teams from the ground up and play an important role in the development of a growing independent hospitality company.

The successful candidate will receive a competitive salary package, relocation assistance where required, and the opportunity to work across Bali and Hong Kong.

Qualifications

• Minimum 5 years’ experience as an Executive Chef, Head Chef or equivalent senior culinary leader within premium restaurants.
• Proven ability to recruit, train, mentor and lead high-performing kitchen teams.
• Previous restaurant opening or pre-opening experience is highly desirable.
• Excellent technical cooking ability with uncompromising standards for quality and consistency.
• Strong commercial acumen with experience managing food cost, labour, purchasing, inventory, waste and budgets.
• Experience developing menus, recipes, kitchen systems, SOPs and training standards.
• Strong understanding of seasonal ingredients, sourcing, provenance and supplier relationships.
• A hands-on leader who leads from the front, develops people and holds teams accountable.
• Calm, organised and decisive under pressure.
• High standards without ego, with the humility and curiosity to keep learning.
• Excellent communication, organisational and interpersonal skills.
• Fluent English is required.
• Willingness and ability to work across both Bali and Hong Kong.

Above all, we’re looking for a chef who cares deeply about cooking, restaurants and the craft of hospitality—and who wants the responsibility and opportunity to help us build something exceptional.