Head Chef

Chouchou; Hong Kong; On-site; HKD 720,000 - 980,000; Full time

Job summary

Chouchou in Central, Hong Kong, seeks a Head Chef to lead the kitchen team within the group, ensuring top-quality food, presentation, service and hygiene. You will oversee kitchen operations, develop the team, execute menus, manage costs, and collaborate with other departments to deliver an outstanding guest experience.

Based at Wyndham Street’s contemporary open-flame concept, the role requires strong leadership, a hands-on approach, and a passion for consistency, training, and guest

Qualifications

• Proven experience as a Head Chef or in a similar senior kitchen leadership role.
• Strong culinary skills and solid understanding of kitchen operations.
• Experience leading, training, and developing a kitchen team.
• Knowledge of food cost control, stock management, menu planning and waste reduction.
• Familiarity with food safety and Hong Kong hygiene practices in restaurant operations.
• Ability to stay organized and composed in a fast-paced environment.
• Strong communication, planning and problem-solving skills.
• Willingness to work shifts, weekends and public holidays.
• Good command of English; Cantonese and/or Mandarin are advantageous.

Responsibilities

• Lead daily kitchen operations, including preparation, cooking, service and closing procedures.
• Ensure dishes are prepared and presented to brand standards and approved recipes.
• Monitor food quality, freshness, taste and portion control.
• Collaborate with Group Executive Chef on menu planning and seasonal specials.
• Oversee stock levels, ordering, receiving and waste reduction.
• Provide staff training, feedback and development support.
• Maintain a clean, safe and organized kitchen environment.
• Work with restaurant management to ensure smooth guest service and satisfaction.

Skills

Head Chef experience

Senior kitchen leadership

Team development

Food safety & hygiene

Cost control & stock management

Menu planning & development

Job description

Location: Central, Hong Kong
Department: Culinary Operations
Reports to: Group Executive Chef / Director of Operations
Employment type: Full-time

Position Summary

The Head Chef leads the kitchen team at a restaurant within the group, ensuring consistently high standards of food quality, presentation, service, and hygiene. The role is responsible for kitchen operations, team development, menu execution, cost control, and collaboration with other departments to deliver an excellent guest experience.

The restaurant brings a lively, contemporary open-flame restaurant located on Wyndham Street in Central, Hong Kong.

Key Responsibilities

Culinary Operations

Lead daily kitchen operations, including preparation, cooking, service, and closing procedures.

Ensure dishes are prepared and presented consistently according to approved recipes and brand standards.

Maintain high standards of taste, quality, freshness, and portion control.

Work with the Group Executive Chef and management team on menu planning, seasonal specials, and product development.

Monitor food trends and guest feedback to identify opportunities for menu improvement.

Recruit, train, coach, and supervise kitchen team members.

Set clear expectations and promote a respectful, collaborative, and professional working environment.

Prepare staff schedules and allocate duties to support efficient kitchen operations.

Provide regular feedback and support team members’ development.

Maintain appropriate staffing and kitchen coverage during service periods.

Cost and Stock Control

Manage food costs and work towards agreed budget targets.

Monitor stock levels, conduct regular stocktakes, and oversee ordering and receiving.

Minimise food waste through effective forecasting, storage, preparation, and portion control.

Build and maintain strong working relationships with suppliers.

Ensure ingredients are stored and used appropriately.

Food Safety and Hygiene

Maintain a clean, safe, and organised kitchen.

Ensure the team follows applicable food safety, hygiene, and workplace safety requirements.

Monitor food handling, storage temperatures, cleaning schedules, and equipment maintenance.

Promptly report and address any safety, hygiene, or equipment concerns.

Guest Experience and Collaboration

Work closely with the restaurant manager and front-of-house team to ensure smooth service.

Respond professionally to guest feedback concerning food quality or special dietary needs.

Coordinate with other chefs and restaurant teams across the group where required.

Contribute to a positive, guest-focused culture that reflects the restaurant’s concept and the group’s standards.

Requirements

Proven experience as a Head Chef, Sous Chef, or in a comparable senior kitchen leadership role.

Strong culinary skills and a sound understanding of kitchen operations.

Experience leading, training, and developing a kitchen team.

Knowledge of food cost control, stock management, menu planning, and waste reduction.

Familiarity with food safety and hygiene practices applicable to restaurant operations in Hong Kong.

Ability to remain organised and composed in a fast-paced environment.

Strong communication, planning, and problem-solving skills.

Flexibility to work shifts, weekends, and public holidays as required.

Good command of English; Cantonese and/or Mandarin would be an advantage.

Culinary leadership and attention to detail

Team development and accountability

Guest focus

Cost awareness and commercial judgement

Organisation and time management

Adaptability and sound decision-making

Collaboration across teams

Working Conditions

This role is based in a commercial kitchen and involves extended periods of standing, working in a hot and fast-paced environment, and handling kitchen equipment and supplies. The Head Chef may be required to work evenings, weekends, and public holidays.