Recruitment Page

You can have your recruitment notice posted free of charge by sending email to recruit@hongkong-chefs.com

Menu Consultant/Chef

Woodson Group is an industry leader in providing luxury living, specifically in real estate and f&b around the world. Woodson Catering, a subsidiary of Woodson Group, and its strategic partners have recently made its mark in the f&b and hospitality industry in Hong Kong.

The group has established a premium fast food concept targeting sophisticated and affluent individuals in high traffic office and entertainment areas. The restaurant will primarily be focused on creative specialty hotdogs, burgers, fries and beer made in ways that the city has never seen before.

Requirements

· Form 5 education or above with diploma or equivalent vocational training is preferred

· Bachelor in food science/marketing/business administration or equivalent discipline will be an advantage

· Solid knowledge and experience in managing consumer behavior

· Minimum 3 years experience/ knowledge with other Western/ Fusion premium casual cuisine menu design

· Good presentation and communication skills

· Bilingual in Cantonese and English will be an advantage

Responsibilities

· Innovating new menu items

· Creating first prototypes for tasting

· Sourcing the new menu items

· Ensuring that menu items remain consistent and align with the restaurant’s branding over time

· Innovating seasonal menu items from time to time

*Will hire/pay on a by project basis (approximately 1-2 months) until grand opening. Candidate will then be offered a part/full time job if appropriate.

*Please email resume with expected salary and/or “project fee” to info@woodsongroup.hk or contact Mr. Lo at 2280 7966

Pastry Chef RHKYC

The Royal Hong Kong Yacht Club, a prestigious Private Member’s Club is looking for high calibre individuals to fill the positions of:

1) Pastry Chef

Reporting to the Executive Chef, a quality-oriented Pastry Chef is needed to oversee the operations of the pastry kitchen. Candidates must have a minimum of five years' relevant experience in a similar capacity. The position requires:

· Specific expertise in the preparation of quality Western/Asian desserts and pastries.

· Hand-on experience on high quality modern International a la carte and buffet desserts with fine décor.

· Creativity in new recipes and plate design as well as buffet set-up and showpieces.

· Good organizational and training skills and be able to work independently.

· Ability to lead and coach the team.

· Food Safety Management System experience.

2) Assistant Pastry Chef

The successful candidate will report to the Pastry Chef and work in a busy pastry kitchen. Candidates should have:

· A minimum of three years' relevant experience in a similar capacity.

· Sound knowledge of Western/Asian desserts and pastries.

· Ability to assist Pastry Chef in the preparation of quality desserts and pastries.

· A team player with passion and creativity.

· Ability to communicate and train staff.

· Food Safety Management System experience.

Preference will be given to those candidates with hotels or clubs working experience. A competitive package is offered to both positions. Applicants should forward their C.V. and expected remuneration in confidence to the Human Resources Manager, RHKYC, Kellett Island, Causeway Bay, Hong Kong or email hrm@rhkyc.org.hk

Development Cook @ Mix

MIX, a healthy-lifestyle juice and smoothee^TM bar, is now looking for high caliber candidate to join us.

Development Cook

Responsibilities :

· Execute daily production of MIX’s range of Salads / Sandwich / Chilled menu items

· Assist our group chef and product team to create and develop innovative menus featuring latest trends, products and taste sensations.

· Ensure compliance to the highest standards of quality, freshness and display.

· Manage cost, waste, inventory and display

· Work directly with the GM to develop and implement new, innovative ideas for MIX

Requirements :

· 2 years relevant experience in a western-style kitchen / mis-en place preparation

· A passion for healthy food

· Independent worker with great presentation ability and ideas

· Good command of both spoken and written English & Cantonese

· Strong commitment to enduring food standards of quantity and quality

· Strong, organizational and supervisory practices.

We offer attractive remuneration package to the right candidate. Interested parties please apply with detailed CV stating present and expected salary and date of availability to us by hr@mix-hk.com

(Data collected will be used for recruitment purpose only).

Demi Chef de Partie

Western Kitchen United Services Recreation Club

Do you have the drive and passion to excel in the Kitchen? Can you handle intense tasks, work in a busy and demanding environment?

If your answer is YES, then you would want to consider to be part of our team.

Skills

- Minimum 4 years experience in Western Hot Kitchen handling Coffee Shop, Dining Room & Banquets.
- Good communication and social skills, able to build up your own team.
- Service oriented.
- Presentable with pleasing personality.

Job available immediately

What we offer—a competitive Salary, a Country side working environment, opportunity to grow.

Send your updated CV with a recent photo to fbm@usrc.org.hk or fax to 27240949

Chef

GINGERS is all about great food and with great food come to a great catering service: top-of-the-line chefs, waiters, beverage services, setup equipment, and even the most dreaded part of parties: clean up! Since its launch in 2001 the company has gained a well-deserved reputation for excellent food, and although it has catered for huge events such as the launch of TV channel BBC Prime, prices remain reasonable and service impeccable.

We invite high-skilled, target-oriented, and dynamic candidates to join our team.

CHEF

Job Description

Responsible for the food production, preparation & presentation of all food items to ensure the highest quality

Assist in cost & inventory control & kitchen operations

Requirements

Min. 8 years’ relevant experience in Western Cuisine

Excellent communication skills in English

Good hygiene knowledge

Working straight shifts independent and able to work under pressure and willing to work overtime

Team player and able to develop sound working relationship with all colleagues

Be responsible, dynamic, hard working, efficient, innovative

Immediate available is highly preferred

Working Location: Mid Levels, Central, HK

Interested parties please send full resume and expected salary to Ms Lam by email:
emmalam@gingers.com.hk or fax: 2964 9162

Several positions

www.caribsearchltd.com

High-end CULINARY COMPLEX in the KINGDOM of SAUDI ARABIA requires adventurous and talented staff Front- and Back of House for late 2010 pre-opening. BOH - exceptionally high end restaurant concepts require talented chefs at every level, including:

BAKERS
PASTRY chefs
CHOCOLATE specialists
ASIAN SHOW KITCHEN chefs
-Tapas-Sushi-Wok-Dim Sum

COMMIS
DEMI -chef
SOUS casual dining
Chef de Partie
Sr SOUS Fine Dining
ASIAN Fine Dining
GARDE MANGER
Western Chefs
High Volume banquet chefs-every level.

Group OPERATIONS executive experienced with multi outlet and F&B management. Prior Middle Eastern work is preferred.

FOH Arabic-speaking RESTAURANT MANAGER / asst. F&B, Asst Manager, Beverage/Bars Manager, Retail shop Manager, servers, stewards, purchasing, financial controller, maintenance engineer, security head, etc.

Expatriates encouraged.
Only those with luxury hotels/resorts or high end restaurant work background will be considered. Families discouraged, generous expat packages including accommodation

Please email resume, culinary portfolio and current photo if available. Mark email subject line with your name and the job title best suited to you, to caribsearchltd@aol.com

Chef de Cuisine

RESTAURANT OPENING IN CENTRAL SEARCHING FOR HIGH CALIBUR AND CREATIVE INDIVIDUALS

Chef de Cuisine

Foundation in French Technique. Fluent in sous vide and modern gastronomy including deconstruction. Experience with Japanese food a plus but not a necessity. Organized, self starter, motivator and have connections in sourcing ingredients and staff.

Must have fine dining experience.

Min 2 years experience as an Executive Chef, Sous Chefs may also apply, minimum 3 years working experience in Hong Kong.

PLEASE APPLY VIA EMAIL: info@statement-enterprises.com OR BY FAX: 2890 3656

Italian Chef

Dear Sirs,

We are an Italian Restaurant in Hong Kong over 40 years. We are now looking for an Italian Chef to replace the position of our Italian Chef who will be leaving this month. If anybody can meet with the following requirement, please kindly contact us.

An Italian Chef / Consultant

- Must have experience in restaurant at least 5 years

- Must be able to oversee restaurant operation

- To perform consultancy, promotion & P/R services

- Fluency in speaking English

Interest parties please send their resume and expected salary to macltd@macchettiltd.imsbiz.com.hk or Fax to 2537-5868.

If you have any questions, please feel free to contact Mr. Raymond Chan at 2522-4286.

Numerous posts to be filled

Italian Chef – 5* International Chain in Singapore

Fine Dining restaurant

Please contact aukse@hesglobal.com

Ex Sous Chef – 5 * International Chain Hotel Shanghai

Singaporean or HK trained

Please contact aukse@hesglobal.com

Ex Sous Chef – Maldives, Egypt

Several positions, 5* properties

Please contact aukse@hesglobal.com

Chef de Partie, Commis 1 and Commis Cold Kitchen

Chef de Partie Cold Kitchen United Services Recreation Club

Do you have the drive and passion to excel in the Kitchen? Can you handle intense tasks, work in a busy and demanding environment?

Are you looking for a job that gives you daily challenges, are you a problem solver?

If your answer is YES, then you would want to consider to be part of our team.

Skills

- Minimum 4 years experience in Cold Kitchen handling Coffee Shop, Dining Room & Banquets
- Good communication and social skills, able to build up your own team.
- Service oriented.
- Presentable with pleasing personality
- Fluent in Cantonese with a good understanding of English

Job available immediately

What we offer—a competitive Salary, a Country side working environment, opportunity to grow.

Send your updated CV with a recent photo to fbm@usrc.org.hk

Chef de Partie Cold Kitchen United Services Recreation Club

Skills

- Minimum 2 years experience in Cold Kitchen handling Coffee Shop, Dining Room & Banquets
- Good communication and social skills.
- Service oriented.
- Presentable with pleasing personality

Job available immediately

What we offer—a competitive Salary, a Country side working environment, opportunity to grow.

Send your updated CV with a recent photo to fbm@usrc.org.hk

Commis Cold Kitchen United Services Recreation Club

Do you like to learn fast? Do you like to work in a busy and demanding environment?

If your answer is YES, then you would want to consider to be part of our team.

Skills

- Minimum 1 years experience in Cold Kitchen.
- Good communication and social skills.
- Service oriented.
- Presentable with pleasing personality

What we offer—a competitive Salary, a Country side working environment, opportunity to grow.

Send your updated CV with a recent photo to fbm@usrc.org.hk

Dijon Hong Kong -- Menu

Menu Management Manager

Job Responsibilities:

- To assist and contribute to the development of core menu platform
- To assist and contribute to the development of growth menu strategy of Restaurant
- To be accountable for tactical execution of the menu management that address business issues and meet consumers needs and build profitably sales
- Growth the brand and business through differentiated
- Optimization to increase and protect GCs (guest count)
- Leveraging to increase frequency and AC (average check)
- Work closely with Consumer Insights to get the latest market trend to develop the menu strategy
- Develops the Menu Management Focus Group exercise
- Coordinates and manages specific consumer / operations / sales tests and follows up with cross functional team members on problems relating to their functional area
- Gather information and data results related to consumer / operations / sales tests. Recommends changes to the teams regarding operations, equipment and or products based on the results
- Collaborates with other departments mainly with Operations, Marketing, Supply Chain-Purchasing, Construction, Equipment, Finance to ensure the feasibility of a platform / concept/ promotion
- Maintain records of data and ops test changes through the operations and expanded test
- Maximizes the efficiency, effectiveness and consistency of operational procedures \ equipment
- Anticipates the impact of new products, equipment concepts on existing platforms and restaurant processes. Develops solutions to minimize negative impacts
- Provides complete and accurate data and content for the Operations portion of a business case
- Innovates and uses the expertise of other team members to find procedural, packaging, equipment and training solutions
- Collaborates with other groups to identity opportunities and or barriers related to their specific projects. Provides testing as necessary to develop solutions
- Ensures that new products / concepts / technology/ operations platforms, as assigned, have an acceptable impact on people, QSC, profit and other related systems, e.g. safety, equipment and maintenance
- Serves as functional representative to field, suppliers and Operations department to discuss status of assigned Menu Management, Restaurant Operations plans / projects
- Participates in, provides presentations and shares expertise at appropriate meetings (Co-Op meetings, Operations meetings, Seed Restaurant Training)
- Participates on special teams or projects for the department, e.g. department teams, process improvements, recognition

Requirement:

- Bachelor in Marketing / Business Administration or equivalent discipline

- Experience in working with MNC companies

- Experience in food and beverage industry

- Good presentation and communication skills

- Solid knowledge and experience in managing customers behavior

- Enjoy meeting people with multi-cultures

- Excellent English, Mandarin and Cantonese

Key customers include Corporate Menu Management Team, Operations Management Team, Marketing Department, Supply Chain – Purchasing Department, Training Department, Key Suppliers, Construction & Equipment Team and other functions.

5 working days, bonus, medical, educational sponsorship, and MPF provided to right candidates.
Interested parties, please email your resume, and expect salary in Word Format to : hr@dijon.com.hk

Sous Chef R&D -- Gastro Primo

We are a professional food manufacturing company based in CHAI WAN and now inviting high caliber Sous Chef to join our team.

SOUS CHEF / R&D

Requirements

3-5 years experience in hotels / high-end restaurants / production kitchen
Excellent culinary skills in Western cuisine and Product development
Sound judgment to transform culinary recipe development into large batch production
Ability to developing innovative recipes / new product lines for existing and new customers is a must.
Independent, dynamic, passionate, organized and able to work under pressure
Strong team player with excellent leadership skills
Good knowledge of HACCP / ISO
Good command of both written and spoken English
Computer literate with sound knowledge of recipe costing and recipe maintenance

In return, we offer a competitive remuneration to the right candidates. Position available immediately. Please contact our Human Resources department at gphrdept@hotmail.com.

(All personal data would be used for recruitment purpose only.)

Sodexo -- French Speaking Chef

Executive Chef - French Cuisine & French Speaker

Sodexo, world leader in Food and Facilities Management Services, operates in 80 countries with 380,000 employees.
We are providing a wide range of catering and support services in a variety of industries. In order to support our continued growth and development, we are now looking for a motivated Executive Chef looking to take on a new challenge to join our team in the education sector.

Responsibilities

Planning and managing the day-to-day operations of the kitchens
Oversee kitchen and service staff of 18 - 20
Develop menu rotations; responsible for budget and cost control, as well as formulating standards to enhance overall efficiency and effectiveness of the operations for all food production
Oversee operations to ensure its food quality, costing, food safety and hygiene standard to be in line with company requirements

The Requirement

Fluent French and English a MUST, Chinese would be an asset
A minimum of 5 years of experience in French cuisine
Solid experience in a senior chef position in similar capacity, supervising operations ideally in international hotels, upscale chain restaurants or institutional catering environment.
Experience with large scale food production and HACCP food safety standard essential
Solid hands-on cuisine production skills with good knowledge of the latest market trends and contemporary food presentation know-how  
A self driven creative leader with the ability to create and maintain a variety of menu standards from casual to elegant
Good administrational, communications, team building and food cost management skills

We offer competitive remuneration to the right candidates. Please apply with detailed resume and salary expectation to the Human Resources Department, Sodexo (Hong Kong) Limited by e-mail to personnel.hk@sodexo.com or fax to 2384 8078

Butterfields

This unique Private Members Club, managed by Peninsula Clubs and Consultancy Services Limited, offers Western and Chinese Fine Dining, Members’ Bar, Conference, Banqueting and Health facilities.

We are now inviting a qualified professional to join our team:

COMMIS I – GARDE MANGER

- Minimum of 1 year’s experience in similar position in hotels or catering industry.

- Be able to handle production for banquets, special functions and takeaway sales.

- Shift duty is required.

Competitive salary, incentive and benefits package will be offered commensurate with qualifications and experience. Training opportunities and further development within The Peninsula Group.

Please apply with a full resume with expected salary to:

Personnel & Training Manager, Butterfield’s, 2/F-4/F, Dorset House, TaiKoo Place, 979 King’s Road, Hong Kong.

Tel: 2917-1109 / fax: 2968-5600 / E-mail: ceciliaman@butterfields.com.hk

Pastry Chef

Awarded the Best Airport Hotel in the World 2009 for two consecutive years and the Best Airport Hotel in Asia-Pacific for nine consecutive years since 2001, Regal Airport Hotel provides superb accommodations with 1,171 rooms, state-of-the-art meeting and banquet facilities including Hong Kong's largest pillarless hotel ballroom and 31 function rooms, authentic cuisines with 6 restaurants and bar, and a complete range of recreational facilities featuring a luxurious spa facility with extensive massage services, as well as an outdoor pool and an indoor heated pool.

We invite applications for the following position:

PASTRY CHEF

¨ A minimum of 6 years’ relevant experience, preferably in hotel and catering industry

¨ Strong ability in creating and developing new recipes for pastry and bakery production

¨ Hand-on experience in cost controlling and maintain high quality standard of production for supporting F&B kitchen operations

¨ Strong leadership and good interpersonal skills

¨ Sound knowledge of food hygiene and safety of workplace

Applicants should submit a full resume current and expected salary to the Human Resources Department. Those who are not interviewed within four weeks may consider their applications unsuccessful.

Regal Airport Hotel

9 Cheong Tat Road, Chek Lap Kok, Hong Kong

E-mail: rah.recruit@RegalHotel.com

Fax: 2286-8676

All personal data provided will be used for consideration of the position applied for and future vacancies within the Regal Hotels Group if you do not indicate your dissent. All information received is kept in strict confidential and only used for employment-related purposes.

Operations and Business Manager

FOOD & BEVERAGE

Company Name: REGAL RIVERSIDE HOTEL

An international standard, city-resort establishment, the spacious REGAL RIVERSIDE HOTEL overlooks the magnificent, mirror-like Shing Mun River, offering a relaxing break from the buildings and crowds of Shatin. The hotel, in a lush setting, offers excellent accommodations and fine recreational facilities, and is in close proximity to the MTR Stations (Shatin & Shatin Wai) supported by an extensive public transportation network.

We invite applications for the following position:

OPERATIONS AND BUSINESS MANAGER - FOOD & BEVERAGE

• Higher Diploma or above in Hospitality Management or related disciplines
• Minimum of 5 years’ relevant experience of which at least 2 years' in a similar capacity
• Excellent strategic thinking with strong business acumen
• Good analytical skills with acute marketing sense
• Abilities in strategic planning, budgeting and hotel profit and loss analysis is required
• Good knowledge of HACCP or ISO22000 is an advantage
• Good command of both spoken and written English & Chinese

Applicants should submit a full resume, current and expected salary to the Human Resources Department.
Those who are not interviewed within four weeks may consider their applications unsuccessful.

Regal Riverside Hotel
34-36 Tai Chung Kiu Road, Shatin, Hong Kong
E-mail : rrh.hr@RegalHotel.com
Fax : 2132 1221

All personal data provided will be used for consideration for the position applied for and future vacancies within the Regal Hotels Group if you do not indicate your dissent. All information received is kept in strict confidential and only used for employment-related purposes.

Italian Sous Chef

Company Name: REGAL RIVERSIDE HOTEL

An international standard, city-resort establishment, the spacious REGAL RIVERSIDE HOTEL overlooks the magnificent, mirror-like Shing Mun River, offering a relaxing break from the buildings and crowds of Shatin. The hotel, in a lush setting, offers excellent accommodations and fine recreational facilities, and is in close proximity to the MTR Stations (Shatin & Shatin Wai) supported by an extensive public transportation network.

We invite applications for the following position:

ITALIAN SOUS CHEF

- Minimum 5 years' relevant experience, preferably worked in traditional Italian restaurants and hotel kitchens
- Innovative with menu design in traditional & modern Italian cuisine
- Strong knowledge on food cost control
- Maintain a high standard of food quality and hygiene, knowledge of HACCP or ISO22000 is an advantage
- Ability to manage and train a team of local chefs
- Relevant working experience in Hong Kong and in Asia is a must
- Fluent in English

Applicants should submit a full resume, current and expected salary to the Human Resources Department.
Those who are not interviewed within four weeks may consider their applications unsuccessful.

Regal Riverside Hotel
34-36 Tai Chung Kiu Road, Shatin, Hong Kong
E-mail : rrh.recruit@RegalHotel.com
Fax : 2132 1221

All personal data provided will be used for consideration for the position applied for and future vacancies within the Regal Hotels Group if you do not indicate your dissent. All information received is kept in strict confidential and only used for employment-related purposes.

Hong Kong Jockey Club No. 1 Cook

No. 1 Cook (Sha Tin Clubhouse) – The Hong Kong Jockey Club

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.

You will:

work in the fine dining kitchen of our Sha Tin Clubhouse
responsible for preparation and production of all food items for buffet and a la carte menu

You should have:

5 years relevant experience in hotels, clubhouses or restaurants
knowledge in HACCP system

Terms of Employment

The level of appointment will be commensurate with qualifications and experience. An initial two-year contract employment will be offered to the successful candidate with an option for renewal or conversion to career terms subject to mutual agreement between the Club and the individual.

How to Apply

Please fax/mail your resume, complete with expected salary and job reference to:

Email: recruit@hkjc.org.hk

Fax: 2576-1987

Mail: The Human Resources Department

The Hong Kong Jockey Club

1 Sports Road, Happy Valley

Hong Kong

Hong Kong Jockey Club Junior Cook

Junior Cook (Sha Tin Clubhouse) – The Hong Kong Jockey Club

You will:

work in the fine dining kitchen of our Sha Tin Clubhouse
responsible for preparation and production of all food items for buffet and a la carte menu

You should have:

1 years relevant experience in hotels, clubhouses or restaurants

Terms of Employment

How to Apply

Please fax/mail your resume, complete with expected salary and job reference to:

Email: recruit@hkjc.org.hk

Fax: 2576-1987

Mail: The Human Resources Department

The Hong Kong Jockey Club

1 Sports Road, Happy Valley

Hong Kong

Chef de Partie and Commis Cold Kitchen

The United services Recreation Club (www.usrc.org.hk ) in Jordan is looking for:

Chef de Partie Cold Kitchen

Commis 1 Cold Kitchen

Junior Waitress

The USRC is a relaxed Country style Club right in the middle of bustling South Kowloon.

A competitive salary and benefits package including training opportunities, further development within The Club, will be offered. Please apply with detailed resume to: fbm@usrc.org.hk or call direct to 39668652

Exec Sous Chef and Head Chef

Shamrock Catering Group has quickly established itself as one of Hong kings leading catering and food supply companies. From supplying café chains and schools, to kids parties, casual catering and corporate and International events. as well as operating catering services on behalf of residential club house for major property developers.

Vacancies now exist for a Executive Sous or Head Chef

The candidate will have a minimum of 10 years hands on working experience within a private club, hotel, private dining and outside catering with an emphasis on both western and Asian Cuisine and Chinese cuisine This position will be very hands on from the appointment.

Required To set up quickly and oversee menu development planning, portion and cost controls. To provide staff training and ensure maximum productivity, quality control and provide excellent culinary and organizational skills.

To provide detailed planning on menus and execution for both private and corporate events. To standardise receipes and production procedures and to established and meet budgetary constraints.

To ensure ongoing quality control, hygiene of food preparation, consistent quality of ingredients by suppliers, order and receiving of all general supplies.

Provide excellent leadership skills with patience to work with supervise and train both skilled and unskilled workforce.

Good communication and written skills in English and fluent in Cantonese with and ability to use excel and word

Prepared to work beyond normal working hours

The remuneration will be commensurate with both past achievements, experience and qualifications.

Email Mark@shamrock.com.hk www.shamrock.com.hk

Peninsula Hotel seeks Assistant Pastry Chef

Professional Profile of Assistant Pastry Chef

The Peninsula Hong Kong

For application, please contact Mr. Florian Trento, Executive Chef, floriantrento@peninsula.com or phone to Chefs Office 2315 3181

PRIVATE

Background:

The candidate must be trained in contemporary pastry and bakery production; must have a minimum of 5 to 6 years working experience in top Hotels/Restaurants.

It is essential that the candidate has a flair for innovation and new trends in pastry making, dessert creation, chocolate work and confection. The development of new techniques and introduction of new products are very much encouraged. Needs to be capable to coach, train and develop his/her Chinese colleagues. Good command of the English language is of an advantage; the candidate needs to possess good team spirit to promote a strong culinary team.

Responsibilities:

Assisting the Executive Pastry Chef in running a pastry/bakery department which handles baking for the entire hotel and shop including a full range of breakfast items, breads and rolls etc.; small-scale chocolate production for in-house only; production of showpieces and decorations; creating and producing desserts for all restaurants and banqueting inclusive of buffets; developing new recipes for cakes, pastries and desserts; developing room amenities. Assisting the Executive Pastry Chef with training and staff development issues, enforcing hygiene standards, keeping costs in line and maximising resources.

Services rendered to:

Gaddi's French restaurant 60 seats

The Verandah Continental restaurant 90 seats

Chesa Swiss restaurant 45 seats

The Lobby All-day Café, famous for Afternoon Tea 210 seats

Felix Top-Floor Contemporary Restaurant 120 seats

Pool Deck Breakfast and snack-style all day dining 20 seats

Banqueting 1 large, 1 medium and 1 small function room

plus the Garden Suite and other in-house venues

Room Service 300 Rooms and Suites

Spring Moon Cantonese restaurant 240 seats

Chui Dim Staff Restaurant

The Peninsula Boutique

Reporting to:

Executive Pastry Chef

Team size:

12 Pastry cooks, incl. Executive Pastry Chef and assistant

6 Bakers, incl. Chief Baker

Pastry Chef

Pastry Chef for Silversea Cruises.

Silversea Cruises are the defining name in the ultra-luxury cruising industry, working to Relais and Chateau standards and regularly nominated as the ‘Worlds best’ cruise line.

The Pastry Chef manages a team of up to 8 multi-national crew, overseeing the entire pastry and bakery department onboard a luxury ship, catering for up to 540 passengers.

All products are made onboard, including bread, desserts, chocolates, ice creams and sauces.

You will require a minimum of 2 years in a similar environment, either in a 5* luxury hotel with large banqueting facilities or onboard a small luxury cruise ship, as well as a culinary diploma and specialist patisserie qualifications.

The salary for the role is negotiable, paid whilst onboard, for your 5 to 6 month contract.

Start dates are variable

Please email your CV and photos of your creations, to hotel.crew@vships.com

www.silversea.com

Chinese Cuisine Chef

We are the largest Hong Kong based air caterer offering services to over 30 international airlines. We are looking for qualified candidates to fill the following position:

Chinese Cuisine Chef – Culinary Development Team Leader

Responsibilities:

Reporting to the Executive Sous Chef- Chinese Cuisine
Responsible for all Chinese culinary activities at Cathay Pacific Catering Services ( HK ) Ltd. ensuring the highest standard of product quality at all times to meet or exceed our customers expectations.
Supervising the daily production and cooking activities of all Chinese cuisine team associates, pro-actively contributes to the enhancement of our current Chinese Cuisine products by establishing standardization at best operational efficiency
Establishing and maintaining effective employee relations to create a dedicated team of Chinese Cuisine professionals
Leading the production and preparation and of current menu items, to enhance and upgrade current food preparation to authentic Chinese Cuisine, to create new and innovation meals of the highest Chinese character and to excel in creating character and identity with real signature dishes
Training of Junior staff
Ensuring the highest standards of established hygiene regulations and safety are maintained at all times.
Experience in authentic regional Chinese Cuisine with a flair for Asian Cuisine

To be considered, the incumbent should:

Be currently holding a Chinese Executive Chef or Chinese Chef role with a minimum of 15 years culinary working experience gained within sizeable upmarket hotel establishments, catering companies or reputable restaurants specializing in authentic Chinese regional Cuisine, not only to be limited to Cantonese Cuisine.
Possess a passion for fine food and an appreciation of Asian and traditional Chinese flavours.
Demonstrate sound knowledge in authentic cooking methods for a wide variety of regional Chinese Cuisine styles, creating exciting simple, tasty and seasonal dishes using freshest local and Asian ingredients.
Have experience in managing large staff, high volume production, good planning and product development abilities.
Be an effective leader with good communication skills in Chinese and functional English, persistent and diligent in implementing fundamental changes to take the product to a higher level
Provide structured knowledge transfer to the Chinese Cuisine Team members.
Have good customer service, presentation and interaction skills to up sell products

We offer a very attractive and competitive remuneration package with excellent benefits and prospective career opportunities within a reputable organization to the successful candidate. The employment is initially on a 2 year contract and is subject to extension based on performance and business needs. Please send full resume, giving details of employment to date, qualifications, achievements, current and expected salary and contact telephone number to Personnel and Training Department.

Post: 11 Catering Road East, Hong Kong International Airport, Lantau, Hong Kong
Email: recruitment@cpcs.com.hk
Fax: (852) 2116 0523

Newsletters and Membership

In order to receive our Printed Collectors Edition Newsletters, Please go to membership and fill out the form, mail it to the address provided together with a Cheque for the membership fee and in due time you will start receiving the Magazine.

Also for advertising in the Magazine you may contact :

Ringe Marketing Services Ltd
Rm 401, 4/F, Dannies House, 20 Luard Road, Wanchai, Hong Kong
Tel: (852) 2366 3089 / 2722 6375
Fax: (852) 2722 6300
Email: rmsltd@biznetvigator.com

Send us your news

Send us your news, stories, articles and pictures which you would like to see published in our next newsletter using the form here. Submit your news here.

Here you can see how many Newsflash readers we have