Head Chef

HORA Hospitality Group; Hong Kong; On-site; HKD 900,000 - 1,300,000; Full time

Job summary

HORA Hospitality Group in Hong Kong seeks a Head Chef to lead the culinary operations for one of its concepts. This full-time, on-site role requires expert menu development, staff leadership, and a passion for hospitality in a fast-paced environment.

You will supervise kitchen teams, control inventory and food costing, uphold strict hygiene standards, and collaborate with front-of-house leadership to ensure exceptional guest experiences while driving growth and consistency across brands.

Qualifications

• Proven leadership of kitchen teams and menu development.
• Strong knowledge of inventory, waste control and supplier management.
• Experience in high-volume, fast-paced restaurant environments.
• Background in French or European cuisine is advantageous.

Responsibilities

• Lead culinary operations and menu development for the concept.
• Oversee prep, service, and kitchen staffing to ensure smooth operations.
• Manage inventory, food costing, and waste reduction.
• Uphold hygiene, safety and compliance standards across the kitchen.
• Collaborate with front-of-house leadership on guest experience and service flow.
• Mentor and develop the culinary team to uphold brand standards.
• Monitor market trends and optimize kitchen efficiency and quality.

Skills

Menu development

Staff supervision

Food costing

Food safety

French cuisine

Kitchen operations

Team collaboration

Flexible hours

Job description

Company Description

At HORA Hospitality Group, we are reshaping Asia’s dining scene through innovative restaurant concepts that respect culinary traditions while embracing contemporary lifestyles. Founded in Hong Kong, we are a young, fast-growing hospitality group driven by creativity, quality and genuine, guest-focused service.

Our portfolio includes Babette Social Eatery, a modern French bistro opened in January 2024; Chouchou French Brasserie, which opened in January 2026; and 180° Modern Fire Grill, our latest concept, which successfully opened in September 2026. Each restaurant brings its own distinctive identity to Hong Kong’s dining scene, combining authentic flavours, thoughtful design, vibrant atmospheres and memorable hospitality experiences.

As we continue to expand our portfolio, we remain committed to developing distinctive restaurant concepts, investing in talented professionals and creating places where people connect through exceptional food and genuine hospitality.

Our ambition is to become one of Asia’s most respected independent hospitality groups, delivering creative dining experiences, outstanding service and lasting guest memories.

Role Description

The Head Chef is a full-time, on-site position based in Hong Kong SAR, responsible for leading the culinary operations of one of HORA’s restaurant concepts. In this role, the Head Chef oversees menu development, recipe creation and seasonal updates that align with the brand’s culinary vision and standards. Day-to-day responsibilities include supervising kitchen staff, organizing preparation and service, managing inventory and food costing, and ensuring consistent quality and presentation of all dishes. The Head Chef maintains strict hygiene, safety and compliance standards, collaborates closely with restaurant leadership on guest experience and service flow, and supports training and development of the culinary team. This role also involves monitoring market trends, optimizing kitchen efficiency, and contributing to an energetic, collaborative work environment that reflects HORA’s commitment to hospitality, creativity and growth.

Qualifications

• Strong culinary expertise, including advanced cooking techniques, menu development and modern presentation skills.
• Proven experience in leading kitchen teams, with skills in staff supervision, training, scheduling and performance management.
• Sound knowledge of kitchen operations, including inventory control, food costing, waste reduction and supplier management.
• Deep understanding of food safety, hygiene regulations and best practices in professional kitchens.
• Experience in French or contemporary European cuisine, or comparable high-quality restaurant environments, is highly advantageous.
• Ability to work effectively in a fast-paced, high-volume setting while maintaining consistency and attention to detail.
• Strong communication and collaboration skills to partner with front-of-house teams and management on guest experience and service standards.
• Demonstrated creativity, passion for hospitality and willingness to innovate within defined brand guidelines.
• Relevant culinary education or professional certification preferred; equivalent hands-on experience will be considered.
• Ability to work flexible hours, including evenings, weekends and holidays, as required by restaurant operations.