One-Eight-One Hotel & Serviced Residences is a new brand that is set to rock the hospitality scene in Hong Kong.

Operated by One-Eight-One Hospitality Management Limited (a wholly-owned subsidiary of HK-listed conglomerate - Liu Chong Hing Investment Limited ), this property is located in Western District and commands panoramic views of Victoria Harbour. The 182-room hotel and serviced residences is set to open its doors in 2018 and we are now looking for energetic and service-oriented individuals to join our Team .

The One-Eight-One brand is focused on consistently high-quality guest experience. Whether our guests are in town for a short business trip, a shopping spree or longer stays, we want to offer them a Home Away From Home through attentive service and familiar smiles amidst warm and cozy interior settings.

In order to achieve this, our management recognizes that it is equally important for our Team members to call this “Home” and work together as a “Family” .

If you have what it takes to be a world-class host, we welcome you to apply for the following position(s):

JOB RESPONSIBILITIES

Assist the head chef with menu planning, recipe development, food preparation and kitchen management.

Ensure the food is prepared to the highest standards, and that all safety and sanitation guidelines are followed.

Supervise and carry out the production of all dishes according to the prescribed recipe and specifications and ensure the taste, portion size, quality and presentation of the dishes conform to the Restaurant’s standard.

Ensu Act as a coach and advisor to staff and maintain excellent communication with direct reports through daily meetings and briefings. Ensure you lead by example and are a motivator for the team.

Manage the kitchen staff and delegate tasks as needed.

Mentor and coach entry-level staff to develop strong succession planning.

Make conversation & assert guest satisfaction to all guests during the three meal periods in the restaurant and find out their likes and dislike as well as building rapport.

Monitor inventory levels and place orders for supplies as needed.

Ensure safe working practices and cleanliness of both the team’s equipment and kitchen areas.

Promote a culture of sustainability, by waste reduction local sourcing, eliminate single used plastic and other related initiatives.

Coordinate with the Pastry and Butchery to produce mise en place in line with business levels.

Inspect incoming products and ensure proper storage and rotation, as well as daily inspection of dates & odd items in the refrigerators in compliance with SOP & HACCP regulation.

REQUIREMENTS

Minimum 5 years’ relevant experience in a sizeable luxury hotel or progressive restaurant and with at least 2 years in similar capacity.

Strong sense in business acumen and food & beverage market trends with extensive knowledge of menu development.

Excellent food hygiene and kitchen safety knowledge.

Ability to multitask and work efficiently under pressure.

Administration skills including procurement and inventory systems such as Compeat or CHECK SCM.

Willing to learn and with a positive mindset.

Candidates with less experience will be considered as Junior Sous Chef or Chef de Partie.

Interested parties please send your full resume with your current and expected salary to [email redacted, apply via Company website] .

We are an equal opportunity employer. Personal data collected will be treated in strict confidence and for recruitment purpose only.

Full-time,Permanent