Career Opportunities
Bring your skills and experience to roles that can make an impact to our guests and colleagues.
Area Executive Chef
Marco Polo Hongkong Hotel
Responsibility
- 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 delivery. - 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.
