We are looking for talented applicants with enthusiasm, passion, positive service attitude and outstanding interpersonal and communications skills to fill this exciting position.

• Top tier luxury hotel experience
• Dynamic and vibrant working environment
• Option of MPF or ORSO retirement scheme

 

Key Accountabilities:

 

• Provide full culinary leadership and operational oversight across 9 distinct food & beverage outlets, ensuring concept clarity, quality consistency, and aligned guest experience across the portfolio.
• Standardize and enforce culinary standards, recipes, portion control, and presentation guidelines across all outlets, while preserving each outlet’s unique culinary identity.
• Oversee food cost control, menu profitability, waste reduction, and inventory management across all 9 outlets, driving financial performance and operational efficiency.
• Lead large scale culinary workforce planning, including staffing structures, succession planning, and leadership development across multiple kitchens.
• Drive cross outlet collaboration and operational synergies, implementing shared best practices, centralized sourcing, and efficient production systems where appropriate.
• Provide strategic input and approval for major culinary capital investments, including kitchen equipment and infrastructure supporting multi outlet operations.
• Ensure flawless execution during peak periods, banquets, events, and hotel wide activations, maintaining consistency and service excellence across multiple concurrent operations.
• Champion innovation and menu evolution across the entire outlet portfolio, balancing creativity, market relevance, and operational feasibility.
• Build, mentor, and evaluate senior culinary leadership teams (Chefs de Cuisine, Head Chefs, Sous Chefs), setting clear objectives and reviewing performance regularly.

 

General Requirements:

 

• Proven experience in a senior culinary leadership role, preferably as an Executive Chef or equivalent, within a luxury hotel or high-end multi-outlet environment.
• Strong leadership, people development, and coaching capabilities, with a demonstrated ability to build and inspire high-performing culinary teams.
• Exceptional culinary expertise with a passion for innovation, quality, and consistency across diverse dining concepts.
• Solid understanding of kitchen operations, large-scale culinary project management, and menu engineering.
• In-depth knowledge of food safety, hygiene, and local regulatory requirements, with a strong commitment to compliance and best practices.
• Excellent communication and stakeholder management skills, with the ability to collaborate effectively across departments.
• Flexibility and resilience to thrive in a dynamic, fast-paced hospitality environment.

 

The Peninsula Hong Kong 

The Peninsula Hong Kong, HSH’s flagship hotel, opened in 1928 and is affectionately known by its nickname, "The Pen". Located in Tsim Sha Tsui with stunning harbour views, it blends classical grandeur, timeless elegance and modern in-room technology. The hotel features 300 guestrooms and suites, award-winning restaurants and bars, a spectacular spa, and a luxury retail arcade.

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