The Department

Our Catering Department manages one of the largest and most diverse catering operations in Hong Kong. We provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses. In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organizations for a variety of functions.

The Job
You will:

• Contributing to satisfaction of Guests and 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, special menus/ VIP’s 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 and innovative dishes; and responding positively to change in the culinary department as dictated by the industry, company and Members.
• Ensuring high quality products to be within budgeted food costs of sales targets. This is achieved by producing recipes; controlling the portion size and the presentation of food based on the pre-determined recipes and cooked to the latest trends and kitchen technology; minimizing waste; and working jointly with Procurement Department to select food items with the best-highest quality and value for money.
• Enforcing 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 areas of responsibilities. This includes driving and assisting re-certification for HACCP in his assigned areas.
• Developing and contributing to an annual marketing plan by working closely with Executive Chef (Western) and Executive Sous Chef, Food & Beverage Manager and respective outlet teams to give inputs on ways to maximize revenues, and fully understanding Members’ preferences, quality minded 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.
• Assist and provide input of special future developments or renovations if needed.
• Assisting Executive Chef (Western) and Executive Sous Chef and contributing to the preparation and control of the annual budget by monitoring the effective utilization of available resources in capital expenditure, food costs, operating equipment, and manpower within areas of his/ her assigned responsibilities at RC operations.
• Ensuring that the culinary staff are motivated, disciplined and productive. This is achieved by planning resources of staff and equipment; recommending and making recruitment decisions; allocating work fairly; implementing training activities for all culinary staff; managing staff fairly; taking a personal interest in them; mentoring and coaching them; and projecting a positive and motivated attitude amongst staff members. Embrace and promote cross-training within our team.
• Develop the culinary staff by participating in local or international chefs competitions. Create and develop with the team new future products for BU’s or members needs. 
• Undertaking other duties assigned by Executive Chef (Western) or Executive Sous Chef

 

About You
You should have:

• 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

 

Terms of Employment
The level of appointment will be commensurate with qualifications and experience.

How to Apply

Please send your resume, complete with expected salary and job reference by clicking Apply Now.

We are an equal opportunity employer. Personal data provided by job applicants will be used strictly in accordance with the Club's notice to employees and prospective employees relating to the Personal Data (Privacy) Ordinance. A copy of which will be provided immediately upon requested.