Executive Chef & Menu Lead

Grand Hyatt Hong Kong; Hong Kong; On-site; HKD 446,000 - 469,000; Full time

Job summary

Grand Hyatt Hong Kong is seeking passionate, energetic culinary professionals to join our dynamic kitchen team. You will plan menus, monitor surpluses, and refine dish concepts to balance guest expectations, market conditions, and cost efficiency while maintaining the hotel’s high standards of quality.

You will review menus and recipes, determine food and labour costs, and price items accordingly. The role entails serving fresh, à la minute dishes that reflect our outlet concept, assisting with

Qualifications

• University degree or diploma in Hospitality / Tourism Management.
• Minimum 2 years of similar experience in large-scale hospitality.
• Good presentation and interpersonal skills.

Responsibilities

• Plan or participate in planning menus and utilisation of 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

Menu planning

Cost analysis

Hygiene & compliance

Budgeting

Presentation & interpersonal skills

Education

University degree or diploma in Hospitality / Tourism Management

Job description

Grand Hyatt Hong Kong is seeking passionate, energetic culinary professionals to join our dynamic kitchen team. You will plan menus, monitor surpluses, and refine dish concepts to balance guest expectations, market conditions, and cost efficiency while maintaining the hotel’s high standards of quality.

You will review menus and recipes, determine food and labour costs, and price items accordingly. The role entails serving fresh, à la minute dishes that reflect our outlet concept, assisting with