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Executive Sous Chef

2 weeks ago

Hong Kong, Central and Western District, Hong Kong SAR China Shangri-La Group Full time

Requisition ID 171261 - Posted - Hong Kong SAR - Kowloon Shangri-La, Hong Kong - Food & Beverage - Permanent

Renowned for its distinctive Asian hospitality, the luxury hotel group operates five Shangri-La properties in Hong Kong, where the company is also headquartered, including Kowloon Shangri-La, Island Shangri-La, Kerry Hotel Hong Kong, JEN Hong Kong by Shangri-La, and The Aberdeen Marina Club, offering guests an array of options across the different brands to suit every guest's needs.

As an employer with industry leading levels of colleague engagement, our people are our priority. Our success is only made possible through the efforts and abilities of over 42,000 colleagues worldwide. In accordance with this belief, the focused investment we make in the learning and development of our colleagues is unparalleled in the global hospitality industry. From welcoming new colleagues to best-in-class leadership development programmes, employee potentials will be identified and nurtured throughout their career with the Group.

We are looking for an Executive Sous Chef based at Kowloon Shangri-La, Hong Kong

As an Executive Sous Chef, we rely on you to:

  • Conduct daily briefing with the team, work closely with BQ Team on upcoming events and prepare food production.
  • Ensure consistency and highest quality in the taste, presentation, food hygiene in all kitchens.
  • Assist to oversee the all-day dining operation and enhance the all-day dining meal experience.
  • Work with Steward Team to monitor the cleanliness of kitchens.
  • Consistently monitor performance against guest critique to achieve a minimum group norm for both customer satisfaction and food quality.
  • Conduct regular audits / spot checks on hygiene; keep checking and maintain the record accuracy.
  • Engage in regular meetings with Marketing Communications Team on new menu / festival items.
  • Maintain proper and adequate controls over purchase orders and requisitions.
  • Conduct monthly meetings regarding cost control, guest critique feedback, hygiene and sanitation matters, etc.
  • Review food cost analysis on a daily basis to maintain in line with budget and forecast; and annual food cost budget with Cost Controller.
  • Prepare CAPEX budget to review new equipment requirements for the following year to ensure maximum quality output and productivity with Executive Chef.
  • Ensure progressive training for on-the-job skills and knowledge.
  • Conduct performance appraisals of culinary team, keep monitoring the team performance and provide solid feedback.

We are looking for someone who has:

  • Minimum of 5 years of experience in Hotels with similar capacity.
  • Solid hygiene knowledge in HACCP.
  • Good knowledge in F&B cost controlling and computer.
  • Customer-oriented, self-driven and creative mindset.
  • Strong leadership skills.
  • Good command in spoken and written English and Chinese.

All information provided by applicants will be treated in strict confidence and used only for recruitment purposes.

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