Executive Chef

Rosewood Hong Kong; Hong Kong; On-site; HKD 900,000 - 1,500,000; Full time

Job summary

Rosewood Hong Kong seeks a seasoned Executive Chef to lead all Culinary departments across luxury outlets, ensuring alignment with brand standards and an exceptional guest experience.

You will drive strategic and hands-on leadership, menu development, and strict cost controls while mentoring kitchen leaders for sustained excellence. Asia experience and a Michelin background are highly valued.

Qualifications

• 10+ years progressive culinary leadership experience, including leadership of multiple outlets.
• Experience leading international luxury operations with strong brand/audit standards.
• Proven menu development, recipe standardization, and seasonal innovation capabilities.
• Strong budgeting, forecasting, and control of food cost, labour, and inventory variance.
• Ability to set objectives, coach leaders, conduct performance reviews, and strengthen succession.
• Knowledge of international food safety and hygiene standards (HACCP/FSMS).
• Fluent written and spoken English; Asia experience preferred; background in Michelin-starred establishments.

Responsibilities

• Provide strategic and operational leadership for all Culinary departments, ensuring alignment with corporate strategy and brand standards.
• Oversee development and updates of departmental operating procedures and lead cross-functional meetings.
• Coach leaders and associates through observation and feedback to ensure exceptional service.
• Drive productivity and financial performance through cost control, scheduling, and resource deployment.
• Support annual Kitchen Business Plan, forecasts, budgets, and KPI monitoring with Department Heads.
• Ensure compliance with financial controls, licensing, food safety, hygiene, sanitation, and workplace safety.

Skills

Executive leadership

Kitchen operations

Menu development

Budgeting & forecasting

Food safety & HACCP

English proficiency

Team coaching & succession

Job description

Essential Duties and Responsibilities

• Provide strategic and operational leadership for all Culinary departments, ensuring alignment with corporate strategy, hotel business objectives, brand standards, and the overall guest experience
• Assume responsibility for Culinary operations in the absence of the Regional Director of Culinary Operations, ensuring continuity, effective decision-making, and smooth daily operations
• Oversee the development and regular update of departmental operating procedures, while leading effective communication meetings, briefings, and cross-functional coordination
• Ensure culinary associates consistently deliver exceptional service to guests and internal customers, coaching department leaders and associates through regular observation and constructive feedback
• Handle guest and internal customer feedback, complaints, and inquiries courteously and efficiently, ensuring timely follow-up and satisfactory resolution
• Drive productivity and financial performance through multi-skilling, flexible scheduling, effective resource deployment, and disciplined management of profit and cost centres
• Support the preparation of the annual Kitchen Business Plan, monthly forecasts, budgets, and cost-control initiatives, engaging the relevant Heads of Department and monitoring key performance indicators
• Ensure compliance with hotel, company, and local requirements relating to financial controls, record keeping, licensing, food safety, hygiene, sanitation, and workplace safety
• Oversee culinary inventory, operating equipment, asset maintenance, product specifications, recipes, and related operational data in collaboration with Purchasing and Cost Audit
• Monitor local and international culinary trends, suppliers, and competitor operations, identifying opportunities to strengthen market positioning, public relations exposure, and business growth
• Monitor Culinary operations during all service periods, particularly peak business periods, and work through department leaders to implement timely operational adjustments and audit-driven improvements
• Maintain consistently high standards of food quality, taste, presentation, variety, and product availability across all restaurants, banquets, and culinary areas
• Partner with the Director of Purchasing to source the best-quality products at competitive prices and support the efficient management of relevant commissary and storage areas
• Foster a collaborative, flexible, and high-performance culture across Culinary and other hotel departments, encouraging teamwork, accountability, innovation, and continuous improvement

Requirements

• Minimum 10 years’ progressive culinary leadership experience, including minimum 3 years as Executive Sous Chef in an international, luxury and multi-outlet operation
• Proven leadership of restaurants, bars, banqueting, in-room dining, production kitchens, and stewarding, with achievement of brand and audit standards
• Proven menu development, recipe standardization, quality review, and seasonal product innovation capabilities
• Strong budgeting and forecasting skills, with measurable control of food cost, labour productivity, and inventory variance
• Proven ability to set objectives, coach leaders, conduct performance reviews, and strengthen succession, engagement, retention, and internal promotion
• Sound knowledge of international food safety and hygiene standards (such as HACCP and FSMS)
• Demonstrated delivery of consistent food quality, availability, presentation, and service during peak periods, supported by guest feedback and audit results
• Fluent written and spoken English, with strong presentation, stakeholder, supplier, and leadership-management skills; Asia experience preferred
• Background in Michelin-starred establishments
• Adopts a hands-on leadership style, supporting kitchen operations while managing administrative responsibilities