Job Description

The Chef de Cuisine of Kimpton Tsim Sha Tsui Hong Kong leads the culinary operations for our main kitchen which serves mainly for All-day Dining Restaurant and some other related outlets. This role will work closely with the Executive Sous Chef, ensure smooth daily operations, develop the team, and uphold the highest standards of food quality and service.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Directing and supervising kitchen operations for the All-Day Dining outlet, In-Room Dining and Lobby Lounge

• Leading and mentoring Sous Chefs and the teams to deliver consistent, high-quality cuisine

• Collaborating with the Executive Chef and Executive Sous Chef on menu design, seasonal promotions and culinary innovation

• Ensuring food safety, hygiene, and cleanliness standards are strictly maintained across all kitchen areas

• Managing inventory, ordering, and supplier relationships to ensure efficiency and cost control

• Monitoring labour costs, scheduling staff effectively, and supporting financial targets

• Training, coaching, and developing team members to build a culture of excellence, accountability and consistency

• Interviewing and hiring employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and solving problems

• Supporting banquet operations when required, ensuring seamless collaboration with the Banquet Sous Chef especially on manpower deployment

• Participating in service education through daily line-ups, menu briefings, and new staff training programs

• Conducting training to F&B service teams on new menu concepts, ingredients and cooking methods and arranging food tasting whenever there are changes in menu.

• Participating in service education through daily line-ups, quarterly menu meetings, and new staff training programs

What we need from you

• A minimum of 6 years’ experience as a chef, with at least 2 years at Sous Chef or Chef de Cuisine in a high-volume, fully service sizable restaurant in international hotels. Solid experience in managing banqueting is preferred but not essential

• A bachelor’s degree or certificate in culinary arts or hospitality management

• A holder of local Hygiene Manager Certificate and/or Food Safety and Hygiene certification

• Passion for culinary creativity, diverse cooking methods, and the industry’s standard practices and trends

• Innovative, good time management skills, ability to remain calm under pressure and adapt to a dynamic hospitality environment

• Strong leadership, training and coaching skills with the ability to inspire a multicultural team

• Knowledgeable in Microsoft Office, inventory management and/or procurement software experience and timekeeping software

• Good command of both English and Chinese (Cantonese and Mandarin) is a must, speaking and writing

• Candidate with less experience will be considered as Senior Sous Chef.