Key Responsibilities

• Team Leadership: Inspire and lead a talented culinary team across multiple venues, fostering a collaborative environment that encourages creativity and high performance.

• Comprehensive Oversight: Direct all culinary operations, including restaurants, bars, and catering services, ensuring exceptional quality and service deliver

• Quality Control: Continuously monitor and analyze:
  • Quality levels of production and presentation, including colleague cafeteria
  • Guest satisfaction metrics
  • Merchandising and marketing strategies
  • Operating, payroll, and food costs
  • Cleanliness, sanitation, and hygiene standards

• Food Production and Presentation: Ensure the production, preparation, and presentation of all food items meet the highest quality standards at all times.

• Creativity and Innovation: Develop and implement new culinary concepts and ideas to enhance and differentiate our F&B offerings, keeping abreast of industry trends.

• Colleague Relations: Establish and maintain effective relationships within the team and across departments, fostering a supportive and engaging work culture.

• Colleague Management: Conduct interviews, hire, and onboard new colleagues, perform performance evaluations, provide coaching, and manage disciplinary actions to maintain staffing levels and productivity.

• Training and Development: Develop formal training plans and conduct on-the-job training sessions for culinary colleagues to enhance skills and performance.

• Inventory Management: Collaborate with the Purchasing Manager to determine food par stocks and ensure market lists are completed according to quality and quantity standards. Inspect all perishable food items for quality upon receipt.

• Menu Development: Prepare and innovate menus in consultation with the Area Director of RB&E and Restaurant Managers, considering local requirements, market needs, competition, trends, recipes, potential costs, and product availability.

• Documentation: Maintain an up-to-date standard recipe file, including sales history, sales mix, actual and potential costs, par stock, and production time.

• Meetings and Collaboration: Attend and contribute to weekly RB&E departmental meetings, sharing insights and updates on culinary operations.

• Special Projects: Undertake related duties and special projects as assigned by the Area General Manager.

Qualifications

Education: Secondary school education with technical or apprenticeship training.

Certification: Catering school certificate is advantageous.

Experience: Minimum of 12 years in culinary management.

We offer an attractive remuneration package and excellent career opportunities to the right candidate. Please apply with full resume and present/expected salary to: Human Resources Department, 4/F, Marco Polo Hongkong Hotel, Harbour City, Kowloon or email to [our mailbox through CTgoodjobs Apply Now ] or fax to (852) 2113-0089.

Equal opportunities are extended to all candidates and the information provided will be used for the consideration of your application. All personal data collected will be for recruitment purposes only. 

Only short-listed candidates will be notified.  Applicants not invited for an interview within 6 weeks should consider their applications unsuccessful.