Head Chef- Don Pedro

Gaucho Limited; Hong Kong; On-site; HKD 502,000 - 837,000; Full time

Job summary

Gaucho Limited on Hong Kong Island seeks an experienced Head Chef to lead our culinary team and oversee all aspects of food preparation, presentation and kitchen operations.

You will design menus reflecting our culinary vision, manage food cost, uphold HACCP standards and mentor staff to deliver exceptional dining experiences. Strong leadership, English fluency, and 10+ years in cuisine are essential; steakhouse/BBQ experience is preferred.

Qualifications

• Formal culinary training or equivalent practical experience from a recognised culinary institution.
• Extensive knowledge of food safety, HACCP principles and local health and hygiene regulations applicable to Hong Kong.
• Proven expertise in menu planning, recipe development and food cost management.

Responsibilities

• Planning, designing and executing menus reflecting our culinary vision while considering seasonality and guest preferences.
• Leading, training and mentoring kitchen staff to ensure consistent quality and adherence to culinary standards.
• Overseeing food preparation, cooking techniques and plating to meet established quality benchmarks.
• Managing food inventory, ordering supplies and maintaining supplier relationships to optimise costs.
• Implementing and enforcing strict food safety, hygiene and sanitation protocols in compliance with local regulations.
• Monitoring kitchen performance, productivity and waste to achieve operational efficiency targets.
• Collaborating with front‑of‑house management to ensure seamless service delivery.
• Maintaining accurate records for food costs, stock management and kitchen operations.

Skills

Leadership

Menu planning

Food safety (HACCP)

Cost management

Staff mentoring

Time management

Communication

Kitchen management systems

Cuisine knowledge

English fluency

Education

Culinary training

Tools

Kitchen management software

Food inventory software

Job description

About the role
We are seeking an experienced and inspirational Head Chef to lead our culinary team and oversee all aspects of food preparation, presentation and kitchen operations. Based on Hong Kong Island, this is a pivotal leadership position where you will be responsible for maintaining the highest standards of cuisine, food safety and kitchen management. The Head Chef role is fundamental to delivering an exceptional dining experience and upholding the reputation of our establishment within the competitive hospitality sector.

What you'll be doing

Planning, designing and executing menus that reflect our culinary vision whilst considering seasonality, cost control and guest preferences

Leading, training, mentoring and motivating kitchen staff to ensure consistent quality and adherence to culinary standards

Overseeing food preparation, cooking techniques and plating to ensure all dishes meet established quality benchmarks

Managing food inventory, ordering supplies and maintaining relationships with suppliers to optimise costs without compromising quality

Implementing and enforcing strict food safety, hygiene and sanitation protocols in compliance with local regulations

Monitoring kitchen performance, productivity and waste management to achieve operational efficiency targets

Collaborating with front‑of‑house management and other departments to ensure seamless service delivery

Maintaining accurate records for food costs, stock management and kitchen operations

Staying informed of culinary trends and continuously innovating to keep our offerings fresh and competitive

Managing the kitchen budget and controlling food costs whilst maintaining quality standards

What we're looking for

Minimum 10 years of professional culinary experience, with at least 3–5 years in a senior or head chef role

Formal culinary training or equivalent practical experience from a recognised culinary institution

Extensive knowledge of food safety, HACCP principles and local health and hygiene regulations applicable to Hong Kong

Proven expertise in menu planning, recipe development and food cost management

Strong leadership and team management skills with the ability to inspire and develop culinary talent

Excellent organisational and time management abilities to manage a busy kitchen environment

Proficiency in kitchen management systems and food inventory software

Sound understanding of diverse cuisines and culinary techniques relevant to our establishment

Strong communication skills and the ability to work collaboratively across departments

Flexibility to work varied shifts, including evenings, weekends and public holidays as required

Fluency in English is essential

Prior experience leading a Steakhouse or BBQ restaurant is preferred