Responsibilities:

• Under the guidance of the Director of Culinary Operations to manage of all functions of food production and kitchens operations;
• Maximizing of the Food and Beverage departmental profit by executing cost and manpower control of facilities and wastage management;
• Maintaining the set standard of sanitation throughout the food and beverage operations;
• Maintaining control of the quality of food production in accordance with the hotel group’s policies and procedures;
• Maintaining awareness of trends, systems, practices and equipment in food and beverage through trade literature, hotel shows and site visits;
• Creating menus and recipes of leading market dining trends;
• Establishing and maintaining good employee and inter-departmental working relationships

Requirements:

• Tertiary education or above in related discipline
• A minimum of 10 years of experience in restaurant and banqueting kitchen management
• Proven expertise in menu planning, inventory and Labour cost control
• The ability to create cuisine to a high standard in an innovative manner
• Excellent leadership, interpersonal and communication skills, and the ability interact with guests, management and colleagues in a professional manner

Competitive remuneration package and career advancement opportunities will be offered to the right candidates. Interested parties should apply with full resume, expected salary and contact details to: Human Resources Office, 8/F, The Royal Pacific Hotel & Towers, China Hong Kong City, Canton Road, Kowloon, Hong Kong or by clicking 立即申請 

Please read our Personal Information Collection Statement at our hotel website before submitting your application. Equal opportunities are extended to all candidates and the information provided will be treated in strict confidence and used for recruitment purposes only.