Lead Asian Sous Chef – Creative Menu & Kitchen Leadership

The Mira Hong Kong; Hong Kong; On-site; HKD 357,000 - 413,000; Full time

Job summary

The Mira Hong Kong in Tsim Sha Tsui is seeking an experienced chef to lead its Asian cuisine kitchen, delivering innovative dishes while upholding professional cooking standards.

You will plan menus, supervise food preparation and plating, ensure halal practices, train staff, manage inventory, and collaborate with management to introduce seasonal offerings, all within a fast-paced hotel environment.

Qualifications

• Minimum of 5 years of experience in a similar position with strong Asian cuisine background.
• Knowledge of Halal cooking practices and halal dish preparation is an advantage.
• Hygiene Certificate or equivalent certification is required.
• Strong leadership and communication skills to train and supervise kitchen staff.
• Creativity and passion for creating unique and flavorful dishes.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Attention to detail and commitment to high standards of food quality and presentation.

Responsibilities

• Develop and create innovative Asian dishes, while ensuring adherence to professional cooking practices.
• Plan and execute menu offerings, ensuring high standards of taste, presentation, and quality.
• Oversee the kitchen operations, including food preparation, cooking, and plating.
• Train and supervise kitchen staff, ensuring proper techniques and adherence to food safety standards.
• Manage inventory, order supplies, and maintain a clean and organized kitchen environment.
• Collaborate with the management team to develop new menu items and seasonal offerings.
• Stay updated with culinary trends and techniques, and continuously enhance culinary skills.

Skills

Leadership

Staff Training

Asian Cuisine

Halal Cooking

Food Safety

Attention to Detail

Education

DSE or equivalent

Job description

The Mira Hong Kong in Tsim Sha Tsui is seeking an experienced chef to lead its Asian cuisine kitchen, delivering innovative dishes while upholding professional cooking standards.

You will plan menus, supervise food preparation and plating, ensure halal practices, train staff, manage inventory, and collaborate with management to introduce seasonal offerings, all within a fast-paced hotel environment.