August 4, 2021
Executive Chef
Head Office

Key Responsibilities:

  • Monitor all food quality meets the requirement of the Company and client
  • Attend regular client meeting and propose new ideas for menu review
  • Ensure all procurement activities compliance with APL and ASL
  • Control GP on food cost and minimize food wastage

People Management

  • Arrange manpower supply and ensure staff cost in line with sales
  • Responsible for staff retention and assist in new staff recruitment
  • Provide coaching and training for Kitchen staff
  • Conduct team performance appraisal

Health, Safety & Environment (HSE)

  • Implement Company’s HSE procedures on food handling and preparation chain (from receiving to service), and cleaning, sanitation and storage in both kitchen and service area
  • Ensure Company HSE standard, information, training and supervision is provided to all staff
  • Report any HSE incidents, carry out investigation and workout improvement plan and review existing work procedure
  • Liaise with Quality Assurance Department to carry out regular internal and external audit


Preferred Qualifications:

  • Minimum 5 years’ relevant work experience in Western Luxury and Fine Dining restaurants with 3 years in management level
  • Higher Diploma or with equivalent vocational training certificate
  • Passion in food
  • Well-versed in kitchen hygiene, creative and service-oriented
  • Experience on menu design will be an asset
  • Good spoken English & Cantonese
  • Good communication and leadership skills, manage staff delegation and to create the highest teamwork moral
Additional Information
Career Level:
Years of Experience:
Job Type:
Full Time