Responsibilities:

Creates, develops, prices and implements new dishes and menus Frequent seasonal menu changes and the flexibility to accommodate guest’s special requests are a must Trains, coaches and develops his/her assistant and all chefs on his/her team Conducts public and private cooking classes as required Adheres to all relevant health and safety codes as stipulated by the Hotel and the local health authorities (FEHD) Fully supports and contributes to the company’s CSR initiatives Expected to work flexible shift duties according to operational needs.

Requirements:

Relevant culinary diploma/certificate At least ten years of Kitchen experience in in all sections and three to four years of experience as a Sous-Chef. Experience at an establishment that has received a Michelin star or the equivalent is an advantage. International experience is a plus Good command of verbal and written English Basic knowledge of Microsoft Office applications Thorough knowledge of food handling and hygiene standards

 

 

 

About The Peninsula Hong Kong

The legendary ‘Grande Dame of the Far East’ first opened in 1928. Today, this magnificent hotel blends the grandeur and nostalgia of a bygone era with modern technology and convenience. Located in Hong Kong’s vibrant Tsim Sha Tsui district with stunning harbour views, The Peninsula Hong Kong is one of the world’s greatest hotels.