Head Chef – Lead Western Kitchen (Bonuses & Training)

Frites Management Limited; Hong Kong; On-site; HKD 360,000 - 520,000; Full time

Benefits offered by this job

Discretionary monthly performancebonus

Weekly tips

On-job training

Job summary

FRITES - Belgium on Tap in Hong Kong Quarry Bay is seeking a Kitchen Manager to lead daily kitchen operations, ensuring food quality, hygiene, cost control, and efficient service. Responsibilities include supervising staff, coordinating with the Operations team, preparing menu items with the Sous Chef, and completing managerial reports on time.

A strong leader with 5+ years in a Western restaurant is essential.

Qualifications

• At least 5 years work experience in similar capacity.
• Strong leadership skills with the ability to coach and promote a teamwork atmosphere.
• Outgoing and energetic personality, with good communication skills.
• Ability to follow instructions from Operations Team and meet the Company standards and striving for perfection.
• Excellent ability in problem solving.
• Experience working in a Western Restaurant.
• Hygiene Manager/Supervisor certificate preferred.
• Good command of spoken English; Cantonese, and Mandarin is a plus.
• 5 days work week.

Responsibilities

• Monitor food quality and maintain hygiene standards
• Work closely with Operations team to ensure good inventory control, purchasing and food cost control
• Review and improve work procedures, performance, safety and service quality
• Coordinate and make sure all managerial paperwork and reports get done according to company standard and timeline
• Preparing and cooking all menu items
• Work closely with Sous Chef to train, assist and guide kitchen staff with passion, patience and dedication
• Any kitchen duties assigned by Executive Chef

Skills

Leadership

Teamwork

Communication

Problem solving

Western restaurant

Hygiene certificate

English

Cantonese

Mandarin

Education

Hygiene Manager certification

Job description

FRITES - Belgium on Tap in Hong Kong Quarry Bay is seeking a Kitchen Manager to lead daily kitchen operations, ensuring food quality, hygiene, cost control, and efficient service. Responsibilities include supervising staff, coordinating with the Operations team, preparing menu items with the Sous Chef, and completing managerial reports on time.

A strong leader with 5+ years in a Western restaurant is essential.