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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Kariton International

Job Description

About the Role

Kariton reimagines Filipino desserts through the lens of culinary artistry. As Head Pastry Chef, you’ll lead our kitchen team and commissary production. From creating new recipes to leading innovation in Asian gelato, this is a creative and operational leadership role with significant influence.

You’ll be collaborating with our founders and your work will be featured regularly in content and limited-edition collabs across media and events. This is your platform to become one of the defining voices in modern Filipino food.

What You’ll Do

• Oversee all kitchen operations and commissary output

• Create and improve gelato and dessert recipes

• Maintain hygiene and food safety systems (HACCP compliance)

• Train and supervise kitchen staff

• Work with suppliers and ensure ingredient quality and cost control

• Lead R&D for seasonal menus and collaborations

What We’re Looking For

• 5+ years in pastry kitchen or culinary leadership

• Background in pastry or gelato preferred

• Culinary degree a plus

• Experience managing a team and production timelines

• Organized, efficient, creative, and passionate about Filipino ingredients

Marriott International

Job Description

Phil. Pinoy Job Contracting & Allied Services, Inc.

Job Description

About the role

Phil. Pinoy Job Contracting & Allied Services, Inc. is seeking an experienced Executive Chef to join our team in Araneta City, Quezon City, Metro Manila. As an Executive Chef, you will be responsible for overseeing the kitchen operations and leading a team of talented chefs to deliver exceptional culinary experiences for our customers. This is a contract role with the potential for renewal and to become a permanent employee.

What you'll be doing

• Manage the daily operations of the kitchen, including menu planning, food preparation, and quality control

• Lead and mentor a team of chefs, cooks, and kitchen staff to ensure efficient and smooth service

• Develop and implement new menu items, incorporating the latest culinary trends and customer preferences

• Ensure compliance with food safety and hygiene regulations

• Monitor and control food costs to maintain profitability

• Collaborate with the management team to drive the overall success of the business

What we're looking for

• Minimum of 1 year of experience as an Executive Chef or in a similar senior culinary role

• Extensive knowledge of various culinary techniques, ingredients, and food preparation methods

• Proven track record of successfully leading and managing a kitchen team

• Strong problem-solving and decision-making skills

• Excellent communication and interpersonal skills

• Ability to work in a fast-paced, high-pressure environment

• Strong attention to detail and commitment to quality

• Must be at least High School Graduate/Undergraduate

• With complete mandatory requirements

  • NBI, SSS, Pag-IBIG, PhilHealth, TIN

• STRICTLY NO VISIBLE TATTOO

Benefits:

SC, Tip, Monthly Incentive, Free Meal and etc.

APPLY NOW!

Marriott International

Job Description

Marriott International

Job Description

FREEMAN EVENTS LIMITED

Job Description

About us

We are a leading Hong Kong-based distributor and operator of one of the city’s premier wine bars, with a strong focus on fine dining, 5-star hotels, private collectors, and the promotion of the world’s greatest wines. We are seeking an exceptional French Chef to lead the culinary vision and development of our restaurant and wine bar, elevating our food and wine experience to new heights.

Qualifications & experience

• Holder of a Professional Certificate in Culinary Arts or a related discipline.

• Minimum 4-5 years of experience in Michelin-starred or internationally recognized gastronomic establishments.

• Extensive background in bistronomic cuisine with a demonstrated focus on wine and food pairing, especially within tasting menu formats.

• Proven expertise in designing and executing dishes conceived specifically to complement a sophisticated wine selection, including refined portioning and signature plates.

• In-depth knowledge of European, especially French, culinary techniques, ensuring a higher standard of cuisine and creativity.

• Mastery of advanced and modern cooking techniques, including the creative use of wine in recipes and the integration of wine elements into dishes.

• Thorough understanding of French and European terroir products (such as aged cheeses and artisanal charcuterie), and experience in sourcing high-quality European ingredients to ensure harmony between food and wine.

• Strong oenological background, with WSET Level 2 or higher preferred.

• Leadership skills with a proven ability to inspire, train, and manage a diverse kitchen team, including training on food and wine pairing fundamentals.

• Creative, organized, and able to work under pressure in a dynamic environment.

• Familiarity with inventory and kitchen management software is a plus.

• Team player with a positive, collaborative attitude.

Key Responsibilities

• Lead the conception, development, and ongoing refinement of a unique food and wine program, ensuring that the restaurant and wine bar stand out as culinary and oenological destinations in Hong Kong.

• Work in close collaboration with management and the sommelier team to develop innovative, seasonal menus and signature dishes, with a particular focus on wine pairing for both à la carte and tasting menus.

• Design and execute special events and tasting menus that highlight the synergy of food and wine, positioning the venue as a leader in the wine bar scene.

• Oversee daily kitchen operations, maintaining the highest standards of quality, consistency, and presentation.

• Plan and organize kitchen shifts, delegate tasks, and optimize workflow for efficient service.

• Manage food stock levels, place orders, and oversee inventory to ensure the availability of premium European ingredients and minimize waste.

• Ensure all hygiene and safety standards are strictly followed, in line with health regulations.

• Recruit, train, and mentor kitchen staff, with a focus on developing advanced skills in food and wine pairing and French/European culinary techniques.

• Conduct regular performance reviews, provide constructive feedback, and foster a culture of continuous learning and excellence.

• Lead training sessions on oenology and wine pairing fundamentals for the kitchen team.

• Control food costs through portion management, waste minimization, and effective supplier negotiations.

• Monitor kitchen expenses and implement cost-effective techniques without compromising quality.

• Ensure that all dishes meet the highest standards of taste, presentation, and portioning before service.

• Address and respond to customer feedback, adapting recipes and menus as needed.

• Work closely with the restaurant manager and sommelier to create structured wine-pairing recommendations and ensure seamless service.

• Participate in business strategy discussions, contributing to the ongoing development and reputation of the venue.

Why This Role Is Critical

This is a strategic leadership role—not just an operational position. The Chef will be central to shaping and defining the entire food and wine offer, and to positioning our venue as one of Hong Kong’s most distinctive and respected culinary destinations. The successful candidate will bring unique expertise, rare skills, and a deep understanding of French and European gastronomy and oenology—qualities essential to the ongoing development of our concept and brand.

Benefits

• 8 days off per month

• 15 Days Annual Leave

• MPF

• Medical Insurance

• Staff Meal

LSG Sky Chefs (Thailand) Limited

Job Description

Responsibilities:

• control and ensure the staffs works according to the specifications and cooks adhere to the recipes.

• Check all food preparation and presentation is in accordance with the highest culinary standard established by the Company and with airlines’ specifications.

• Ensure Cold Kitchen and Food Material Preparation practices are safe and hygienic, including production and food storage areas, kitchen equipment and food-handling methods, according to the company’s health and safety regulations. 

• Check and follow up on HACCP forms / requirements.

• Advise and propose to the Executive Sous Chef and Executive Chef new ideas with a view to an economical utilization of food and make suggestions on new products.

• Report to the Executive Sous Chef and Executive Chef on a daily basis.

Qualification:

• Culinary certified or at least diploma education graduated. 

• At least 5 years of Cold food and Food Material preparation in Catering Industries, Luxury Hotels or well-known Restaurants. If experienced in systematic Food Material Planning, will be plus. 

• Familiar with performing mass/ manufactured food preparation under Hygienic & Food Safety Standard including Productivity Improvement. 

• Have leadership ability in orders to supervise and develop Thai staffs in related kitchens. 

• Able to communicate in English and Thai.  

• A successful candidate is able work in Suvarnabhumi Airport, Catering area.

Big C Supercenter Public Company Limited

Job Description

Key Responsibilities:

• Develop strategic direction for food & beverage (F&B) product innovation to align with consumer trends and retail goals.

• Lead the development of new menus and food concepts including Ready-to-Eat, Ready-to-Cook, and Grab & Go offerings.

• Collaborate with cross-functional teams including procurement, production, marketing, and suppliers to launch successful F&B products.

• Ensure product quality, safety, taste consistency, and compliance with internal and external standards.

• Analyze customer insights, sales data, and market trends to improve product performance and identify new opportunities.

• Oversee culinary development, recipe standardization, and process optimization for scalable production.

• Manage and mentor a team of chefs, food technologists, and quality assurance staff.

• Work closely with marketing to design and execute food-related campaigns and seasonal launches.

• Control food costs and maintain profitability while ensuring high product value.

• Conduct regular reviews of central kitchen operations or supplier production sites to ensure alignment with quality expectations.

Qualifications:

• Bachelor's degree or higher in Culinary Arts, Food Science, Nutrition, or related fields.

• Minimum 8–10 years of experience in culinary development, preferably with a background as a chef in the retail or QSR (Quick Service Restaurant) industry.

• Strong leadership and project management skills, with experience leading cross-functional teams.

• Proven ability to create innovative, commercially viable food concepts.

• Knowledge of food safety standards, industrial kitchen operations, and scalable recipe development.

• Analytical mindset with the ability to interpret customer data and translate it into product strategy.

• Experience working with suppliers, central kitchens, or food manufacturing facilities is a plus.

SmartHire by SEEK

Job Description

Our client "The Hong Kong Jockey Club" is seeking a Chef de Cuisine to join their team!

What you'll be doing?

• Contribute to satisfaction of Members' expectations of food quality and value for money in areas of responsibilities. This is achieved by supervising the preparation and production of food at the highest and consistent standards possible; planning and implementing menu cycles, buffet menus, special menus by taking consideration of the latest trends in food presentation, nutrition value and seasonality; reviewing Members' responses and demand of menu items in the creation of new dishes; and responding positively to change in the culinary department as dictated by the industry, company and Members.

• Assist Supervisory and contributing to the preparation and control of the annual budget by monitoring the effective utilization of available resources in capital expenditure, operating equipment, part-time and manpower resources, and prudent expenses control within culinary or related areas of responsibilities.

• Enforce that Club's policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations. This is achieved by inspections of food and beverage qualities, service standards and kitchens during day-to-day operations, and enforcing safety and hygiene regulations to be observed by staff (including the HACCP system and the 5 S programme) in all Western kitchens and all the food and beverage outlets. This includes driving re-certification for HACCP

• Develop and contribute to an annual marketing plan by working closely with Supervisor and respective outlet teams to give inputs on ways to maximize revenues, team effectiveness and fully understanding Members' preferences and high expectations based on their feedback (including results of satisfaction surveys and mystery shoppers) in order to reflect those needs in the menus and creation.

• Contribute and assist on special future project(s) plan(s) / renovations by working closely with Supervisor and respective teams to give inputs on ways to maximize the projects or renovations.

• Ensure that the culinary staff are motivated, disciplined, pro-active and productive. This is achieved by planning resources of staff and equipment's; recommending and making recruitment decisions; allocating work fairly within all sections; implementing training activities for all culinary staff; managing staff fairly; provide cross-training; taking a personal interest in them; mentoring and coaching them; and projecting a positive and motivated attitude amongst staff members.

• Develop the culinary staff by participating in local or international chef competitions. This helps promote the brand in the hospitality industry and the HKJC.

Who are they looking for?

• Culinary diploma from a recognized institution

• A minimum of two to three years of experience as Chef de Cuisine in an internationally recognized reputed restaurant, a hotel, or a similar establishment, specialize in Japanese fine dining or Michelin star cuisine

• Has a sound track record of achieving results in international culinary competitions

• Hygiene Manager Certification or similar food safety qualification

• Sound knowledge of food and beverage management and production skills

• Knowledge of HACCP systems and ISO 22000 is an advantage.

• Good computer skills in using Word and excel software

• Proficiency in both written and spoken English essential

• Basic wine knowledge

How to apply

Ready to join this role? Click Apply now to submit your resume and share your availability and expected salary with us!

We value diversity and encourage applicants from all backgrounds to apply for this exciting opportunity.

All information received will be kept strictly confidential and will be used only for employment-related purposes.

For more information, please contact us via +852 64650148.

Refer A Candidate and Earn $2,000 (Click this link to share referral details via Email)

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Plantation Bay Holdings Corp

Job Description

About the role

Plantation Bay Resort and Spa is seeking a talented Pastry Chef to join our team at our resort in Lapu-Lapu City, Cebu. As a full-time Pastry Chef, you will be responsible for creating and overseeing the production of delectable pastries, desserts and baked goods to delight our guests. This is an exciting opportunity to showcase your culinary expertise and passion for the hospitality industry.

What you'll be doing

• Develop and execute innovative pastry and dessert recipes for our restaurants

• Oversee the daily operations of the pastry kitchen, ensuring high standards of quality and consistency

• Train and mentor a team of pastry chefs and assistants to uphold best practices

• Ensure proper inventory management and cost controls for your department

• Collaborate with the culinary team to create cohesive menu offerings

• Stay up-to-date with industry trends and implement new techniques and presentations

• Maintain a clean, organised and safe work environment

What we're looking for

• Minimum 3 years of experience as a Pastry Chef in a high-volume hotel, resort or fine-dining establishment

• Excellent baking and pastry skills with expertise in a wide range of desserts and confections

• Exceptional leadership, teamwork and communication abilities

• Creativity and passion for producing visually appealing and delicious pastries

• Knowledge of food safety and hygiene regulations

Awesome Hotel Inc.

Job Description

About the role

Awesome Hotel Inc. is seeking an experienced Executive Sous Chef to join our dynamic kitchen team in San Juan La Union. As the Executive Sous Chef, you will play a crucial role in supporting the Head Chef in overseeing all culinary operations and ensuring the delivery of exceptional dining experiences for our guests. This is a full-time position and offers opportunities for professional growth within our thriving hospitality business.

What you'll be doing

• Assisting the Executive Chef in menu planning, development and execution

• Supervising and training the kitchen staff to uphold high standards of food preparation, presentation and service

• Coordinating the daily workflow and operations of the kitchen to optimise productivity and efficiency

• Ensuring strict compliance with food safety, hygiene and sanitation regulations

• Participating in inventory management and cost control initiatives

• Collaborating with the front-of-house team to provide a seamless dining experience for guests

• Representing the kitchen at management meetings and contributing to the overall strategic direction of the culinary programme

What we're looking for

• Minimum 5 years' experience as an Executive Sous Chef or in a similar senior culinary leadership role within a high-volume, upscale hotel or restaurant environment

• Formal culinary training and qualifications, such as a degree or diploma in Culinary Arts or Hospitality Management

• Extensive knowledge of international cuisine, food trends and best practices in menu design and kitchen management

• Exceptional organisational, time management and problem-solving skills

• Excellent communication and interpersonal abilities to lead and motivate a diverse kitchen team

• Passion for creating innovative, visually appealing and delicious dishes

• Strong commitment to upholding food safety and hygiene standards

About us

Awesome Hotel Inc. is a leading hospitality provider in the Philippines, known for our exceptional service, luxurious accommodations and award-winning culinary offerings. Since our establishment in 1990, we have grown to become one of the most respected hotel brands in the region, with a reputation for delivering unforgettable experiences to our guests. Our commitment to excellence, innovation and sustainability underpins everything we do, and we are proud to have a diverse and talented team of hospitality professionals driving our success.

Apply now

ONYX Hospitality Group

Job Description

Shangri-La's Boracay Resort & Spa

Job Description

Gaia Group Management Limited

Job Description

Duties

• Assist in supervising the daily operation of the Kitchen

• Support menu planning and design in quarterly basis

• Ensure a high quality of food is provided at all times

• Maintain and implement hygiene standards

• Controls production according to projected covers and food cost

Requirements

• Minimum 7 years of working experience in capacity of Head Chef in Thai restaurant

• Knowledge in Asian culinary techniques is an advantage

• Primary or Secondary School graduated is welcome

• Must be a friendly, helpful and trustworthy leader

• Enjoys planning, organizing and problem solving

• Committed to serving food of the highest quality

• Communicates with fluency in Thai is an advantage

The personal data provided in your application will be used for recruitment purpose only and will be treated in accordance to the Personal Data (Privacy) Ordinance.

Private Advertiser

Job Description

Qualifications:

• Culinary degree or equivalent professional experience.
• At least 5 years of experience as an Executive Sous Chef or in a leadership role.
• Strong knowledge of international and local cuisines.
• Excellent leadership, creativity, and organizational skills.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities:

• Oversee all kitchen operations, ensuring consistency in food quality and presentation.
• Develop and update menus based on market trends and guest preferences.
• Manage kitchen staff, including, training, and performance evaluation.
• Ensure compliance with food safety, sanitation, and cost control standards.
• Collaborate with management to optimize food costs and kitchen efficiency.

Four Seasons Hotel Hong Kong

Job Description

About Four Seasons Hotels and Resorts:
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About Four Seasons Hotel Hong Kong:
In the very heart of the city and on the edge of Victoria Harbour, Four Seasons is surrounded by Hong Kong’s consummate business and leisure attractions. From its award-winning spa to innovative Michelin-starred chefs, Four Seasons is the superlative destination for high fliers and high society from Hong Kong and abroad.  A buzzing powerhouse of business success. The best central location for Hong Kong leisure explorations. A multi-starred world-famous culinary destination. Victoria Harbour views and fully engaged, highly effective employees make this truly one of the great hotels in the world.

What you will do:

• Monitor food costs, production and hygiene, and check on food quality consistency

• Ensure all food items are prepared according to banquet event orders

• Plan, organize, control and direct the work of team members

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs

• Meet customers to discuss menus for special occasions such as parties and events

• Develop cross-marketing strategy to increase profit, such as pairing drinks with the food

What you bring:

• Diploma in Culinary/ Food Production or related discipline

• Minimum 8 years experience in Culinary/Food Production, with at least 3 year in Supervisory role

• Experience in Banquet Kitchen is a must

• Good command of spoken and written English

• Strong leadership and communication skills

What we offer:

• Competitive Salary, wages, and a comprehensive benefits package

• Excellent Training and Development opportunities

• Complimentary Accommodation at other Four Seasons Hotels and Resort

• Birthday Leave

• Complimentary Employee Meals

• Public Holidays

Schedule & hours:

• 5-Day work

• This is a full-time position

Leading Nation HK Limited

Job Description

About Us

A cutting-edge hospitality group crafting unique and consistent guest experiences. With headquarters based in Hong Kong, Leading Nation operates multiple brands, restaurants, private clubs, and bars across several key cities in Asia.

We manage a diverse portfolio of award-winning concepts, including The Diplomat, recognized among the Top 50 Best Bars, Cristal Room by Anne-Sophie Pic, overseen by the world's most decorated chef boasting 10 Michelin Stars, and cult sensation WAGYUMAFIA. Driving our growth are multi-location brands like Mortys (American Deli), Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee).

Our latest venture, Forty-Five atop Landmark, located in the centre of the city, stands as a testament to our commitment to innovation. This multi-concept venue spanning three floors and 20,000 square feet heralds a new chapter in Hong Kong’s vibrant arts and culinary scene, offering five stunning experiential concepts where art seamlessly merges with gastronomy.

We specialize in creating, identifying, and managing original F&B concepts across Asia. With a focus on collaboration with talented F&B professionals and landowners, we ensure that our concepts stand the test of time by maintaining relevance within the community. With recent expansions with the opening of Singapore Mashi No Mashi, we continue to shape the future of guest experiences across the continent.

Company Website: www.leadingnation.com 

We are now looking for hardworking people to become members of the team.  Potential candidate should have experiences in hospitality and a good work ethic. 

Key Responsibilities:

• Assist Head Chef in creating menu items, recipes and developing dishes

• Supervise kitchen staff and coordinate daily operations

• Train and mentor junior kitchen staff

• Ensure food quality and presentation meet our standards

• Maintain food safety standards

• Deal with ad hoc duties as assigned

Qualifications:

• 2 - 4 years of relevant experience; 1 - 2 years in high-end restaurants

• Holder of Culinary School Diploma will be an advantage

• Excellent use of various cooking methods, ingredients, equipment and processes

• Ability to multitask and work efficiency under pressure

• Ability to follow instructions from supervisor

• Thorough attention to detail, excellent time management and critical thinking skills

• Self-motivated and a good team player, have strong sense of responsibility

• Detail oriented, well organized, self-motivated and demonstrate great passion in food and constantly drive for perfection.

Benefits::

• 8 rest days per month (after probation)

• Annual leave & Statutory holidays

• Monthly card tips

• Marriage leaves, Maternity leave, Paternity leave, Compassionate leave, etc

• Meal allowance

• Medical allowance

• Staff Referral Incentive Program

• Staff discount

• Performance-based Salary Review

• Friendly working environment

• Excellent Career Exposure
   

Interested parties please send your full resume including PRESENT & EXPECTED salary and DATE of available to "HR & Admin. Dept." by clicking Apply Now below. 

The information provided will be treated in strict confidence and be used only for consideration of your application for relevant / similar posts within the Group / Company.

White Sand Samui Resort

Job Description

Sotogrande Hotel and Resort Group

Job Description

About the role

Sotogrande Hotel and Resort is seeking an experienced and talented Head Chef to lead the kitchen department. As the Head Chef, you will be responsible for overseeing all aspects of the kitchen operations, ensuring the delivery of exceptional dining experiences for our guests. This is a full-time role that offers a competitive salary and a range of attractive benefits.

What you'll be doing

• Developing and executing innovative menus that showcase your culinary expertise and align with the resort's brand and dining concept

• Managing and leading a team of skilled chefs and kitchen staff, providing guidance, training and mentorship to ensure the highest standards of food preparation and presentation

• Maintaining strict control over kitchen operations, including inventory management, cost control, and adherence to health and safety regulations

• Collaborating with the Food & Beverage team to create unique dining experiences and events that delight our guests

• Fostering a positive and productive kitchen environment, promoting teamwork and a culture of continuous improvement

What we're looking for

• Minimum of 2 years' experience as a Head Chef or in a similar senior culinary role, preferably within the hospitality industry

• Demonstrated expertise in a range of cuisines and the ability to create innovative and visually appealing dishes

• Strong leadership and management skills, with the ability to motivate and inspire a team of culinary professionals

• Excellent problem-solving and decision-making abilities, coupled with a keen eye for detail

• Thorough understanding of food safety regulations and kitchen best practices

• Passion for the culinary arts and a commitment to delivering an exceptional dining experience

Sotogrande Hotel and Resort Group

Job Description

About the role

Sotogrande Hotel and Resort is seeking an experienced and talented Head Chef to lead the kitchen department. As the Head Chef, you will be responsible for overseeing all aspects of the kitchen operations, ensuring the delivery of exceptional dining experiences for our guests. This is a full-time role that offers a competitive salary and a range of attractive benefits.

What you'll be doing

• Developing and executing innovative menus that showcase your culinary expertise and align with the resort's brand and dining concept

• Managing and leading a team of skilled chefs and kitchen staff, providing guidance, training and mentorship to ensure the highest standards of food preparation and presentation

• Maintaining strict control over kitchen operations, including inventory management, cost control, and adherence to health and safety regulations

• Collaborating with the Food & Beverage team to create unique dining experiences and events that delight our guests

• Fostering a positive and productive kitchen environment, promoting teamwork and a culture of continuous improvement

What we're looking for

• Minimum of 2 years' experience as a Head Chef or in a similar senior culinary role, preferably within the hospitality industry

• Demonstrated expertise in a range of cuisines and the ability to create innovative and visually appealing dishes

• Strong leadership and management skills, with the ability to motivate and inspire a team of culinary professionals

• Excellent problem-solving and decision-making abilities, coupled with a keen eye for detail

• Thorough understanding of food safety regulations and kitchen best practices

• Passion for the culinary arts and a commitment to delivering an exceptional dining experience

Sotogrande Hotel and Resort Group

Job Description

About the role

Sotogrande Hotel and Resort is seeking an experienced and talented Head Chef to lead the kitchen department. As the Head Chef, you will be responsible for overseeing all aspects of the kitchen operations, ensuring the delivery of exceptional dining experiences for our guests. This is a full-time role that offers a competitive salary and a range of attractive benefits.

What you'll be doing

• Developing and executing innovative menus that showcase your culinary expertise and align with the resort's brand and dining concept

• Managing and leading a team of skilled chefs and kitchen staff, providing guidance, training and mentorship to ensure the highest standards of food preparation and presentation

• Maintaining strict control over kitchen operations, including inventory management, cost control, and adherence to health and safety regulations

• Collaborating with the Food & Beverage team to create unique dining experiences and events that delight our guests

• Fostering a positive and productive kitchen environment, promoting teamwork and a culture of continuous improvement

What we're looking for

• Minimum of 2 years' experience as a Head Chef or in a similar senior culinary role, preferably within the hospitality industry

• Demonstrated expertise in a range of cuisines and the ability to create innovative and visually appealing dishes

• Strong leadership and management skills, with the ability to motivate and inspire a team of culinary professionals

• Excellent problem-solving and decision-making abilities, coupled with a keen eye for detail

• Thorough understanding of food safety regulations and kitchen best practices

• Passion for the culinary arts and a commitment to delivering an exceptional dining experience

Private Advertiser

Job Description

·        Create and update menus based on seasonal ingredients, customer preferences, and food trends.

·        Innovate dishes that align with the restaurant’s theme and standards.

·        Supervise and coordinate activities of kitchen staff.

·        Ensure food preparation is done correctly and efficiently.

·        Monitor food presentation and portion control.

·        Ensure all dishes meet quality standards before leaving the kitchen.

·        Monitor inventory and ensure freshness of ingredients.

·        Manage food inventory and minimize waste.

·        Work with suppliers to source ingredients at the best price without compromising quality.

·        Track food costs and stay within budget.

·        Work closely with the restaurant manager and front-of-house team.

·        Address customer feedback related to food quality and adjust accordingly.

·        Male / Female

·        Hotel & Restaurant Management Graduate

·        Culinary school diploma preferred but not required

·        Proven 3-5 years’ work experience as a  Head Chef

·        Strong knowledge of proper food handling procedures

·        A team player and able to work under pressure

·        Willing to follow standardized recipes

Carlyle & Co.

Job Description

About the role:

We’re looking for an enthusiastic Demi Chef with a creative flair for cooking to join our culinary team in crafting an unforgettable dining experience for our Members. Covering everything from vegetables, meat and fish, to pastries and sauces, together with our Executive Chef Daisuke Mori, you will help bring our bold culinary concepts to life. This is a unique role in a global brand development journey offering you the opportunity to be an essential part of Carlyle & Co. in Hong Kong – and we’d love to have you on-board!

What you need to have:

• Extensive knowledge and hands-on experience across multiple sections of the kitchen

• First-rate understanding of cooking methods, ingredients, operational equipment and processes

• Excellent organisation skills and a passion for working in fast-paced situations

• Confidence in managing every aspect of the kitchen, from work-station flow to dish plating

• Outstanding communication and interpersonal skills – you’ll love to foster genuine relationships with your team

What you will do:

• Work closely with our Chef de Partie and culinary team to execute an unrivalled food & beverage experience, from raw ingredients to final dish

• Organise and set up assigned kitchen sections daily and work together with our Commis Chef to maximise team output and productivity

• Work on the specifications received from our Chef de Partie regarding portion size, quantity and quality and oversee all preparation, cooking and presentation of dishes

• Maintain appropriate stock levels as noted by our Chef de Partie to minimise wastage of any sort – it’s environmentally important to keep food out of landfills, so let’s play our part!

• Establish and reinforce sanitation standards for the kitchen in alignment with HACCP/ISO22000 requirements

What our work culture looks like:

• Teams who are dedicated to excellence, innovation and getting results we can be proud of

• A leadership culture that genuinely cares about your professional development and well-being

• An open-minded family where everyone contributes, and every voice is welcomed

• A convivial community where having fun is a big part of getting the job done

Empire Tower Restaurants

Job Description

PAO PTE. LTD.

Job Description

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

JW Group Asia Pacific Limited

Job Description

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
4. Ensure that the production, preparation and presentation of food are of the highest quality at all times.
5. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
6. Full awareness of all menu items, their recipes, methods of production and presentation standards.
7. Follows good preservation standards for the proper handling of all food products at the right temperature.
8. Operate and maintain all department equipment and reporting of malfunctioning.
9. Personally responsible for hygiene, safety and correct use of equipment and utensils.
10. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
11. Checks periodically expiry dates and proper storage of food items in the section.
12. Assess quality control and adhere to restaurant service standards.
13. At least 2 years of working experience in the related field is required for this position

Chilli Fagara

Job Description

Apply Now on JobsDB or email your CV to tracy@mamamishk.com

Join one of Hong Kong’s most exciting modern Vietnamese concepts blending French finesse with authentic Vietnamese flavours. Mam Amis is seeking a highly skilled and passionate Head Chef to lead our kitchen team and elevate our culinary journey.

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Position Summary:

As a Head Chef, you will play a crucial role in managing kitchen operations and ensuring the highest quality of food preparation and presentation. You will be instrumental in maintaining our commitment to culinary excellence and innovation.

Key Responsibilities:

1.⁠ ⁠Menu Development:

- Design and refine dishes that celebrate Vietnamese cuisine with French techniques.

- Collaborate with management on seasonal menus and cost-effective ingredient sourcing.

2.⁠ ⁠Kitchen Management:

- Oversee daily kitchen operations, ensuring efficiency, cleanliness, and adherence to health and safety standards.

- Coordinate and manage kitchen staff, providing training, guidance, and support as needed.

3.⁠ ⁠Food Preparation:

- Execute and supervise the preparation and cooking of dishes, ensuring consistency and quality in every plate served.

- Monitor portion sizes and presentation to maintain the restaurant’s standards.

4.⁠ ⁠Inventory and Cost Control:

- Managing inventory, conducting regular stock checks weekly and monthly, and placing orders to ensure adequate supplies.

- Control food costs and minimize waste.

- Work within budgetary guidelines while maintaining product quality.

5.⁠ ⁠Quality Assurance:

- Regularly taste and evaluate dishes to ensure flavor, texture, and presentation meet our high standards.

- Address any issues related to food quality or service promptly and effectively.

6.⁠ ⁠Collaboration and Communication:

- Foster a positive and collaborative work environment within the kitchen and with front-of-house staff.

- Communicate effectively with the kitchen team and management to ensure smooth service.

- Lead weekly and monthly kitchen meetings to align vision and performance.

7.⁠ ⁠Innovation and Trends:

- Stay informed about industry trends and bring innovative and Instagram-worthy ideas to the kitchen that align with our culinary vision.

Qualifications:

•⁠ ⁠Proven experience as an Head Chef or similar role in a high-volume, upscale restaurant.

•⁠ ⁠Strong knowledge of Vietnamese and French cuisines and cooking techniques.

•⁠ ⁠Excellent leadership and organizational skills.

•⁠ ⁠Ability to thrive in a fast-paced, high-pressure environment.

•⁠ ⁠Culinary degree or equivalent experience preferred.

•⁠ ⁠Passion for food, creativity, and continuous learning.

Benefits:

•⁠ ⁠Competitive salary based on experience.

•⁠ ⁠Employee meals and discounts.

• Performance bonuses.

• A creative and respectful working culture.

• Opportunity to grow with an expanding brand.

主廚 – Mam Amis（越南-法國菜）

立即在 JobsDB 上申請或將您的履歷寄至 tracy@mamamishk.com

歡迎來到香港最令人興奮的現代越南餐廳之一，將法國精緻與正宗西貢風味融為一體。 Mam Amis 正在尋找一位技術高超且充滿熱情的主廚來領導我們的廚房團隊並提升我們的烹飪之旅。

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職位摘要：

作為主廚，您將在管理廚房運營和確保最高品質的食物準備和呈現方面發揮關鍵作用。您將幫助我們堅持烹飪卓越和創新的承諾。

主要職責：

1.菜單開發：

- 運用精緻的法國技巧設計和改良越南美食菜餚。

- 與管理層合作制定季節性菜單和具有成本效益的食材採購。

2.廚房管理：

- 監督日常廚房運營，確保效率、清潔並遵守健康和安全標準。

- 協調和管理廚房員工，根據需要提供培訓、指導和支援。

3.食物準備：

- 執行和監督菜餚的準備和烹飪，確保每道菜的一致性和品質。

- 監控份量大小和呈現方式以維持餐廳的標準。

4.庫存和成本控制：

- 管理庫存，每周和每月進行定期庫存檢查，並下訂單以確保充足的供應。

- 控制食品成本並減少浪費。

- 在維持產品品質的同時，嚴格遵守預算指南。

5.品質保證：

- 定期品嚐和評估菜餚，以確保風味、質地和外觀符合我們的高標準。

- 及時有效地解決與食品品質或服務相關的任何問題。

6.協作與溝通：

- 在廚房和前台工作人員之間營造積極協作的工作環境。

- 與廚房團隊和管理階層進行有效溝通，確保服務順暢。

- 主持每週和每月的廚房會議，以協調願景和績效。

7.創新與趨勢：

- 隨時了解行業趨勢，並為廚房帶來符合我們烹飪願景的創新且值得在 Instagram 上分享的想法。

資格：

•⁠ ⁠具有在人流量大的高級餐廳擔任主廚或類似職位的經驗。

•⁠ ⁠熟悉越南及法國美食及烹飪技巧。

•⁠ ⁠優秀的領導和組織能力。

•⁠ ⁠能夠在快節奏、高壓力的環境中茁壯成長。

•⁠ ⁠優先考慮具有烹飪學位或同等經驗者。

•⁠ ⁠對美食、創造力和持續學習的熱情。

好處：

•⁠ ⁠根據經驗提供有競爭力的薪水。

•⁠ ⁠員工餐和折扣。

• 績效獎金。

• 富有創造力和尊重的工作文化。

• 有機會隨著品牌的擴張而成長。

BRITISH TEOCHEW PTE. LTD.

Job Description

Roles & Responsibilities

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Rosewood Hotels (Hong Kong) Limited

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assists the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures

• Ensures that all dishes from that section are prepared consistently and according to standard recipes

• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function

• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations

• Organize and set up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximize productivity

• Is familiar with all sections of the kitchen to facilitate the flexible use of associates

REQUIREMENTS:

• Minimum 4 years’ relevant experience in a sizeable luxury hotel, with at least 2 years in similar capacity

• Strong sense in business acumen and food & beverage market trends with extensive knowledge of menu development

• Excellent food hygiene and kitchen safety knowledge

• Candidates with bakery background are preferred

Q HUNTER RECRUITMENT CO., LTD.

Job Description

Location: BTS Punnawithi, Bangkok

Employment Type: Full-Time (6 Days/Week)

About the Opportunity:

We are seeking a highly skilled and experienced Head Pastry Chef to lead our pastry kitchen. This is an exciting opportunity for a passionate professional with a deep understanding of pastry, bakery, and cake a proven track record in team management, and experience in implementing efficient kitchen systems.

Key Responsibilities:

• Lead and oversee all pastry operations, ensuring consistency and excellence in every product

• Manage and mentor a team of kitchen staff, fostering a collaborative and high-performance environment

• Design and execute a variety of pastries, cakes, and baked goods aligned with our brand’s standards

• Develop and implement streamlined kitchen systems, processes, and production schedules

• Monitor inventory, manage ordering, and control food costs effectively

• Ensure the highest standards of hygiene, safety, and kitchen cleanliness

Qualifications:

• Minimum 5 years of hands-on experience in pastry, bakery, and cake creation

• Proven experience in leading and managing a pastry kitchen team

• Strong knowledge of kitchen workflow design, systems implementation, and operations optimization

• Creative, detail-oriented, and committed to excellence in both flavor and presentation

• Strong leadership, organizational, and communication skills

• Ability to thrive in a fast-paced, professional kitchen environment

Rosewood Hotels (Hong Kong) Limited

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES :

• Assists the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures
• Ensures that all dishes from that section are prepared consistently and according to standard recipes
• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function
• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations
• Organize and set up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximize productivity
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates

REQUIREMENTS :

• Minimum 4 years’ relevant experience in a sizeable luxury hotel, with at least 2 years in similar capacity
• Strong sense in business acumen and food & beverage market trends with extensive knowledge of menu development
• Excellent food hygiene and kitchen safety knowledge
• Candidates with experience in cake making are preferred

Rosewood Hotels (Hong Kong) Limited

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assist management in determining quality and quantity of food materials to be purchased and prepared

• Assist the Chef de Cuisine for the daily operation of the assigned kitchen, including preparation and presentation

• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations

• Assist the implementation of seasonal and special menus, research and develop new ideas and trends

REQUIREMENTS:

• Minimum 4 years’ relevant experience in a sizeable luxury hotel, with at least 2 years in similar capacity

• Strong sense in business acumen and food & beverage market trends with extensive knowledge of menu development

• Excellent food hygiene and kitchen safety knowledge

ZS Hospitality Management Limited

Job Description

Responsibilities

• Responsible for kitchen daily operation at fine-dining establishment

• Ensure that the preparation and quality of food provided are consistently maintained

• Prepare ingredients and dishes to ensure they are prepared to the correct recipes and quality

• Ensure that the ingredients are fresh and have sufficient inventory

• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations

• Perform duties set aside by the Head Chef

Requirements

• At least 1 years working experience in Kitchen as Chef or related Food and Beverage industry

• Passionate in fine food preparation

• Experience in fine-dining restaurants is preferred 

• Familiar and knowledgeable in Korean and western cuisine will be an advantage 

• Good communication skill and be able to communicate effectively with team members

• Good command of spoken English

Benefits

• Tips

• Birthday Leave

• 8 days off per month

• Duty Meals

• Medical Insurance

• Statutory Holidays

• Annual Leave

• Excellent Working Environment

• Discretionary Bonus

• Employee Dining Discount

We offer competitive salary and attractive benefits to the right candidate. Interested parties please apply with full resume, availability, current & expected salary to HR Department by clicking “Apply NOW”.

(All personal information collected would be kept strictly confidential and for recruitment purposes only.)
 

Arbor

Job Description

The incumbent will assist the Chef de Cuisine in managing day-to-day pastry production in the Michelin restaurant. He / She will also monitor the standard of food quality and quantity as well as overseeing the hygiene standards.

Requirements:

• Diploma in culinary arts or vocational training in culinary or relevant disciplines
• Certificate in recognized food handling / sanitation institution is preferred
• Minimum 5 years of pastry related experience in luxury hotels, French patisseries, fine dining restaurants, Michelin restaurant with at least 2 years at supervisory level
• Working experience gained from overseas countries is desirable
• Strong sense of creativity and innovation
• Well-versed in kitchen hygiene, creative and service-oriented
• A good team player with good communication and supervisory skills
• Good spoken English

Candidates with less experience will be considered for the post of Pastry Junior Sous Chef (Michelin Star Restaurant).

We offer attractive remuneration package, employee benefits & staff caring items, including:

• Competitive Salary
• Meal Allowance
• Discretionary Bonus
• Medical & Dental Benefits
• 8 Days of Holiday per Month, 15 Days of Annual Leave & Public Holiday (for Pastry Sous Chef), 14 Weeks of Maternity Leave and Paternity Leave
• Mandatory Provident Fund
• On-the-Job Training & Training Sponsorship
• Career Advancement Opportunities
• Staff Purchase Discounts
• Staff Resting Area
• Staff Activities

For applicants interested in joining the team behind this unique and exciting addition to Hong Kong’s culinary scene, please E-mail to hrs@gd-group.hk or whatsapp to 5722 8132 for sending your résumé in addition to expected salary to us.

For more information, please visit our website: http://www.arbor-hk.com/

Personal data collected will be used for recruitment purposes only.

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 五天工作 5-Day Work
• 醫療津貼 Medical Insurance
• 牙科保險/福利 Dental Insurance
• 表現獎金/ 勤工獎 Performance Bonus
• 膳食津貼 Meal Allowance
• 員工折扣優惠 Staff Discount
• 在職培訓 On-the-job training

行業 Industry

• 食品及飲料 Food & Beverage

工作種類 Job Category

• 餐飲 (廚師) Catering (Chef / Cook)
• 餐飲 (餐飲服務部) Catering (Food & Beverage)
• 款待 / 酒店 (餐飲服務部) Hospitality / Hotel (Food & Beverage)
• 款待 / 酒店 (客戶服務) Hospitality / Hotel (Customer Service)
• 客戶服務 (客戶服務) Customer Service (Customer Service)

工作地點 Location

• 中環 Central

經驗要求 Experience

• 2 年或以上 / years or above

學歷要求 Education

• 文憑 Diploma

ANYTIME SING PTE. LTD.

Job Description

Job Title: Chef / Cook

Location: Town

Salary: $4000 - $4500 per month

Job Type: Full-time

About Us: Newly Opened Restaurant in Town

Job Summary: We are seeking a creative and experienced Chef to join our team. The ideal candidate will have a passion for culinary arts, with the ability to create innovative and delicious food. The Kitchen Chef will be responsible for overseeing the Kitchen operations, ensuring high-quality food, and maintaining a clean and organized kitchen space.

Key Responsibilities:

• Develop and create unique recipes and snacks.
• Manage kitchen inventory and order supplies as needed.
• Supervise serving staff.
• Ensure compliance with health and safety regulations.
• Maintain a clean and organized kitchen area.
• Collaborate with the operation team to create food and drink pairings.

Qualifications:

• Proven experience as a Kitchen Chef or similar role.
• Strong knowledge of culinary techniques.
• Excellent leadership and communication skills.
• Ability to work in a fast-paced environment.
• Creative and innovative mindset.
• Knowledge of food, health and safety regulations.
• Ability to manage inventory and control costs.

Benefits:

• Competitive salary ($4000 - $4500 per month).
• Health insurance.
• Paid time off.
• Opportunities for professional development.
• Employee discounts.

How to Apply: Please submit your resume and a cover letter detailing your experience and why you would be a great fit for our team to lexgin23@gmail.com

Marriott International

Job Description

The Yamu Co. Ltd.

Job Description

Santiburi Co., Ltd.

Job Description

Gaia Group Management Limited

Job Description

Duties

• Assist in supervising the daily operation of the Kitchen

• Support menu planning and design in quarterly basis

• Ensure a high quality of food is provided at all times

• Maintain and implement hygiene standards

• Controls production according to projected covers and food cost

Requirements

• Minimum 7 years of working experience in capacity of Head Chef in Thai restaurant

• Knowledge in Asian culinary techniques is an advantage

• Primary or Secondary School graduated is welcome

• Must be a friendly, helpful and trustworthy leader

• Enjoys planning, organizing and problem solving

• Committed to serving food of the highest quality

• Communicates with fluency in Thai is an advantage

The personal data provided in your application will be used for recruitment purpose only and will be treated in accordance to the Personal Data (Privacy) Ordinance.