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Regal Airport Hotel--Executive ChefRegal Airport Hotel has been awarded to be the "Best Airport Hotel in the World 2008” awarded by Business Traveller UK Magazine. We 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.
Executive Chef (5-day work week)
- Minimum 10 years’ relevant experience in hospitality industry, preferably with renowned hotel group - Sound knowledge in Western and Asian cuisine with the latest market trends - Strong creativity and business acumen and maintain the high standard of food quality and hygiene - Creative with innovative ideas on menu design and experience in large scale of food production is a definite advantage - Proficient in both spoken and written English and Chinese - Hand-on experience in computer application
Applicants should submit a full resume current and expected salary to the Director of Human Resources. 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.hr@regalhotel.com |
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The Park Lane Hong Kong 19/08/08 |
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| Executive chef |Hong Kong |China Our client is one of the longest established and most highly regarded private members clubs in the region which has a clear sporting and family orientated profile. The facility caters for approximately 2,600 members and their families (which equates to a further 2,000 plus adults and 2,500 children under 21) and is one of the largest operations of its kind in Hong Kong, if not in the region. Food & Beverage contributes approximately 50% of the revenue, with 7 outlets; large scale banqueting (600 pax) and a range between 500 to over 3,000 covers per day at a level, which is comparable with five star hotels. Membership is cosmopolitan in nature with approximately half of the users being expatriates. The Executive Chef will be responsible for a team of around 40 associates including; 2 Executive Sous Chefs and a Pastry Chef. The candidate selected for the position will report directly to the Director of Food & Beverage and the job entails taking responsibility for the kitchen department in its entirety. We are looking for industry leaders who have a proven track record with large, upscale clubs or high-end hotels. It is likely that the selected candidate will be particularly strong in banqueting and also overseen multiple high volume restaurant operations. Critical success factors include: • Strong leadership skills; has a proven track record in leading a wide and varied team, and preferably is already working in Asia (experience working in Hong Kong would be advantageous but not critical) • Organisational skills; proven ability in planning both long and short term, particularly in the event/functions area, the club holds regular large scale events on an international scale where logistics can be complicated • People skills; can lead the team in a strong but fair manner, and can also work with club members on a one to one basis as well as at sub-committee level to ensure requirements are understood and met. Is highly visible Front of House and is approachable to members (not office bound) • Communication skills; can converse effectively at all levels, is patient and willing to listen to staff and members but is strong enough to take a stand when needed • Analytical skills; strong administrator, proven track record in controlling costs and setting budgets where F&B revenues are above US$ 8 million per annum • Technical skills; fully understands gourmet food, (particularly strong in fine dining). Can develop products that exceed expectations such as; Food Promotions with high profile guest chefs, Wine Dinners etc. Candidates should have good international industry contacts to achieve this. • Culinary skills, is hands on • Innovative; proven ability in developing ideas to bring interest, fulfillment and guest satisfaction to the club members, through creative and exciting events, promotions, menus etc… • Fluent in English (spoken and written) Some Cantonese would be advantageous • Experience in a club environment would be advantageous but not essential, as would knowledge of the Hong Kong F&B scene The ideal candidate should be available by September 2008; applicants should be aware that role is a 5.5 day week and often entails working long hours. This is a local package with a negotiable base salary that is in line above industry standards for a Hong Kong Hotel, HK$ 60 – 75K per month , a medical and dental plan is provided as are duty meals entertainment allowance and family access to certain club facilities. www.gsa-asia.com Interested candidates should apply in confidence giving reasons as to why they believe that they should be considered for this position, attaching detailed curriculum vitae in Word format along with a recent photograph.
13/08/08 |
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