The Hawk & Aster - Chef de Partie/ Demi Chef/ Commis

Leading-Nation-Hk-Limited

Hong Kong

On-site

HKD 260,000 - 380,000

Full time

3 days ago

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Benefits offered by this job

Rest days

Annual leave

Marriage Leave

Maternity Leave

Paternity Leave

Meal allowance

Monthly Card Tips

Medical allowance

Staff discount

Performance-based Salary Review

Friendly environment

On the job training

Career Exposure

Job summary

Leading Nation is recruiting cooks across junior to mid-level roles to join a busy service-focused kitchen in Hong Kong. Successful candidates will cook to the restaurant’s standards, maintain hygiene, and support a positive team environment, with progression and training available.

We offer varied responsibilities across stations, training from senior chefs, and opportunities for career development within a renowned hospitality portfolio in Asia.

Qualifications

Commis-level: enthusiasm for learning, basic knife skills and foundational cooking techniques; previous kitchen exposure or formal training desirable but not essential.
Demi-level: 1–3 years’ kitchen experience, able to run parts of a station and step into a Chef de Partie role when needed.
Chef de Partie-level: 3+ years’ experience in a busy restaurant kitchen, confident running a full section, mentoring juniors and contributing to menu development and cost control.

Responsibilities

Prepare, cook and plate dishes to the restaurant’s standard during service.
Follow food safety, allergen and hygiene procedures at all times.
Support stock control, portioning and waste-minimisation practices.
Work closely with the Head Chef and senior cooks on menu execution.
Train and supervise more junior colleagues as appropriate; cover other stations when required.
Take part in cleaning rotas and assist with deliveries and basic ordering.

Education

Diploma

Commis level

Demi level

Chef de Partie level

Job description

About Us

At Leading Nation, we’re redefining modern hospitality through visionary concepts and exceptional guest experiences. Headquartered in Hong Kong, we curate and operate a growing portfolio of award‑winning restaurants, bars, and private clubs across Asia — each with its own distinct identity yet united by a shared commitment to excellence and innovation.

Our celebrated portfolio includes The Diplomat, honored among Asia’s 50 Best Bars; Two‑Michelin Star,Cristal Room by Anne‑Sophie Pic, helmed by the world’s most decorated chef with an extraordinary 10 Michelin Stars; The Merchants, recognised by Tatler Dining for its refined modern Asian cuisine also Michelin mentioned; Sushi Mamoru, an intimate omakase experience led by masterful Japanese craftsmanship; the acclaimed Torikaze deemed as the hardest seats to secure in Japan; and WAGYUMAFIA, a cult‑favorite global sensation that has turned Wagyu into a modern icon. Our multi‑location brands — Morty’s, Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee) — continue to champion craftsmanship, community, and creativity across the region.

Anchoring our portfolio is Forty‑Five at Landmark, a three‑story, 20,000‑square‑foot destination redefining the intersection of art, design, and gastronomy in the heart of Hong Kong. With regional expansions such as the soon‑to‑launch Elephant Grounds Singapore, Leading Nation continues to set new benchmarks for world‑class hospitality across Asia.

Company Website:www.leadingnation.com

We are recruiting talented, motivated cooks across junior to mid‑level roles . Successful candidates will work as part of a busy service‑focused kitchen delivering consistently excellent food, maintaining high standards of hygiene and supporting a positive team environment. We’re flexible on level and will match responsibilities to experience — clear progression and training are available.

Key Responsibilities:

Prepare, cook and plate dishes to the restaurant’s standard during service.
Follow food safety, allergen and hygiene procedures at all times.
Support stock control, portioning and waste‑minimisation practices.
Work closely with the Head Chef and senior cooks on menu execution
Train and supervise more junior colleagues as appropriate; cover other stations when required.
Take part in cleaning rotas and assist with deliveries and basic ordering.

Qualifications:

Commis-level: enthusiasm for learning, basic knife skills and foundational cooking techniques; previous kitchen exposure or formal training desirable but not essential.
Demi-level: 1–3 years’ kitchen experience, able to run parts of a station and step into a Chef de Partie role when needed.
Chef de Partie-level: 3+ years’ experience in a busy restaurant kitchen, confident running a full section, mentoring juniors and contributing to menu development and cost control.
All applicants: pride in presentation, high standards… good communication, stamina for service and a collaborative attitude.

Benefits: