Job Description

Job Summary

The Chef de Cuisine - Hong Kong-Style Cuisine is responsible for leading all culinary operations related to Hong Kong cuisine, ensuring authenticity, consistency, and excellence in food quality. The role requires deep knowledge of Cantonese and Hong Kong-style cooking techniques, strong leadership, menu development expertise, and the ability to manage high standards in a fast-paced, premium dining environment.

Key Responsibilities

Lead and manage all Hong Kong-style kitchen operations, ensuring authentic flavors, presentation, and consistency Oversee daily food preparation, cooking, and service execution across all sections Develop, standardize, and maintain menus, recipes, portion control, and food costing Ensure high standards of food quality through regular tastings, quality checks, and adherence to brand SOPs Supervise, train, mentor, and evaluate kitchen staff, fostering a high-performance and disciplined kitchen culture Manage staff scheduling, productivity, and performance in line with operational requirements Monitor food costs, control wastage, manage inventory, and ensure proper stock rotation (FIFO) Coordinate purchasing and maintain strong relationships with suppliers to ensure ingredient quality Ensure strict compliance with food safety, hygiene, sanitation, and kitchen safety standards Maintain cleanliness, organization, and equipment functionality in all kitchen areas Collaborate with Executive Chef, service teams, and management to support smooth operations, promotions, and special events Prepare and submit operational reports related to food cost, manpower, and kitchen performance

Required Skills & Competencies

In-depth knowledge of Hong Kong / Cantonese cuisine and cooking techniques Strong leadership and people management skills Expertise in wok cooking, dim sum, BBQ, seafood, and sauces Menu engineering, recipe standardization, and food costing skills Ability to work under pressure and manage high-volume service Strong communication and organizational skills

Qualifications & Experience

Minimum 8-12 years of experience in Chinese cuisine, with at least 3-5 years in a senior leadership role Proven experience as Chef de Cuisine, Head Chef, or Senior Sous Chef specializing in Hong Kong-style cuisine Experience in premium or fine-dining restaurants preferred Culinary degree or professional training is an advantage
Job Type: Full-time