Job Description
Job Description
This position will report to the Executive Chef of the hotel. You will be stationed in the Japanese restaurant of the hotel and manage a team of 15-18 chefs. The Japanese cuisine will be divided into Sushi, Izakaya, and Teppanyaki while each concept will be led by a Head Chef. The Chef de Cuisine will be responsible for managing the smooth kitchen operations, guest satisfaction, financial and budget control, menu design, and ensuring it will operate in line with the hotel brand's standards.
Qualification
This position will report to the Executive Chef of the hotel. You will be stationed in the Japanese restaurant of the hotel and manage a team of 15-18 chefs. The Japanese cuisine will be divided into Sushi, Izakaya, and Teppanyaki while each concept will be led by a Head Chef. The Chef de Cuisine will be responsible for managing the smooth kitchen operations, guest satisfaction, financial and budget control, menu design, and ensuring it will operate in line with the hotel brand's standards.
Qualification
- Minimum 15 years of experience in a Chef position, preferably with experience in luxury international brands, Michelin/ High-standard restaurant
- Qualification in Kitchen Production and knowledge of kitchen hygiene practices and safety standards will be an advantage
- Basic Computer Skills in MS Office and Recipe Maintenance Systems are preferred
- Hands-on, supportive, and strong team spirit
Click "Apply Now" to apply for this position or call Tammy Chen at +852 3180 4973 for a confidential discussion. All information collected will be kept in strict confidence and will be used for recruitment purpose only.
