executive chef

PARANGIPETTAI RESTAURANT PTE. LTD.; Hong Kong; On-site; HKD 600,000 - 900,000; Full time

Job summary

PARANGIPETTAI RESTAURANT PTE. LTD. is seeking an experienced Kitchen Leader to supervise daily operations, design seasonal menus, and manage staff in a fast-paced environment in Hong Kong.

The role emphasizes cost control, inventory management, food safety, and strong leadership to guide a diverse culinary team toward excellence.

Qualifications

• Culinary Mastery: Advanced cooking techniques, plating, and diverse cuisines.
• Leadership & Communication: Lead and train team, resolve conflicts, communicate clearly.

Responsibilities

• Supervise daily food preparation, cooking lines, and plating standards.
• Design creative, seasonal, and cost-effective menus that align with the concept.
• Hire, train, mentor, and schedule sous chefs, line cooks, and kitchen staff.
• Monitor food and labour costs, manage inventory, and place supplier orders within budgets.
• Enforce health, hygiene, and local food safety regulations across the kitchen.

Skills

Culinary Mastery

Leadership & Communication

Business Acumen

Job description

• Kitchen Operations: Supervise daily food preparation, cooking lines, and plating standards to ensure consistency and excellence.
• Menu & Recipe Development: Design creative, seasonal, and cost-effective menus that align with the restaurant's concept.
• Staff Leadership: Hire, train, mentor, and schedule sous chefs, line cooks, and kitchen support staff.
• Financial Management: Monitor food and labor costs, manage inventory, place supplier orders, and stay within quarterly budgets.
• Safety & Compliance: Enforce health, hygiene, and OSHA or local food safety regulations across the entire kitchen. [1, 2, 3, 4, 5, 6, 7, 8]

Skills and Qualifications

• Culinary Mastery: Advanced knowledge of cooking techniques, food presentation, and diverse cuisine styles.
• Leadership & Communication: Strong interpersonal skills to resolve conflicts, lead under pressure, and instruct team members clearly.
• Business Acumen: Experience calculating food cost percentages, managing waste, and negotiating with vendors.