Chef de Cuisine

The Chef de Cuisine leads the culinary operations for our main kitchen, ensuring smooth daily operations, developing the team, and upholding the highest standards of food quality and service.

Requirements

• Minimum of 6 years' experience as a chef, with at least 2 years at Sous Chef or Chef de Cuisine in a high-volume, fully service sizable restaurant in international hotels.
• Bachelor's degree or certificate in culinary arts or hospitality management.
• Holder of local Hygiene Manager Certificate and/or Food Safety and Hygiene certification.
• Passion for culinary creativity, diverse cooking methods, and industry standard practices and trends.
• Innovative, good time management skills, ability to remain calm under pressure and adapt to a dynamic hospitality environment.
• Strong leadership, training and coaching skills with the ability to inspire a multicultural team.
• Knowledgeable in Microsoft Office, inventory management and/or procurement software experience and timekeeping software.
• Good command of both English and Chinese (Cantonese and Mandarin) is a must, speaking and writing.

Benefits

• 401k Matching
• Retirement Plan
• Generous Paid Time Off