Executive Chef

Job Description
Essential Duties and Responsibilities
• Provide strategic and operational leadership for all Culinary departments, ensuring alignment with corporate strategy, hotel business objectives, brand standards, and the overall guest experience
• Assume responsibility for Culinary operations in the absence of the Regional Director of Culinary Operations, ensuring continuity, effective decision-making, and smooth daily operations
• Oversee the development and regular update of departmental operating procedures, while leading effective communication meetings, briefings, and cross-functional coordination
• Ensure culinary associates consistently deliver exceptional service to guests and internal customers, coaching department leaders and associates through regular observation and constructive feedback
• Handle guest and internal customer feedback, complaints, and inquiries courteously and efficiently, ensuring timely follow-up and satisfactory resolution
• Drive productivity and financial performance through multi-skilling, flexible scheduling, effective resource deployment, and disciplined management of profit and cost centres
• Support the preparation of the annual Kitchen Business Plan, monthly forecasts, budgets, and cost-control initiatives, engaging the relevant Heads of Department and monitoring key performance indicators
• Ensure compliance with hotel, company, and local requirements relating to financial controls, record keeping, licensing, food safety, hygiene, sanitation, and workplace safety
• Oversee culinary inventory, operating equipment, asset maintenance, product specifications, recipes, and related operational data in collaboration with Purchasing and Cost Audit
• Monitor local and international culinary trends, suppliers, and competitor operations, identifying opportunities to strengthen market positioning, public relations exposure, and business growth
• Monitor Culinary operations during all service periods, particularly peak business periods, and work through department leaders to implement timely operational adjustments and audit-driven improvements
• Maintain consistently high standards of food quality, taste, presentation, variety, and product availability across all restaurants, banquets, and culinary areas
• Partner with the Director of Purchasing to source the best-quality products at competitive prices and support the efficient management of relevant commissary and storage areas
• Foster a collaborative, flexible, and high-performance culture across Culinary and other hotel departments, encouraging teamwork, accountability, innovation, and continuous improvement Requirements
• Minimum 10 years’ progressive culinary leadership experience, including minimum 3 years as Executive Sous Chef in an international, luxury and multi-outlet operation
• Proven leadership of restaurants, bars, banqueting, in-room dining, production kitchens, and stewarding, with achievement of brand and audit standards
• Proven menu development, recipe standardization, quality review, and seasonal product innovation capabilities
• Strong budgeting and forecasting skills, with measurable control of food cost, labour productivity, and inventory variance
• Proven ability to set objectives, coach leaders, conduct performance reviews, and strengthen succession, engagement, retention, and internal promotion
• Sound knowledge of international food safety and hygiene standards (such as HACCP and FSMS)
• Demonstrated delivery of consistent food quality, availability, presentation, and service during peak periods, supported by guest feedback and audit results
• Fluent written and spoken English, with strong presentation, stakeholder, supplier, and leadership-management skills; Asia experience preferred
• Background in Michelin-starred establishments
• Adopts a hands-on leadership style, supporting kitchen operations while managing administrative responsibilities

About Us
A culmination of the group’s differentiated approach to luxury hospitality, Rosewood Hong Kong is the newest global icon for Rosewood Hotels & Resorts®. At the epicentre of the Victoria Dockside arts and cultural district, Rosewood Hong Kong features 322 rooms and 91 suites in Rosewood’s high-residential style, including 18 specialty suites and 186 Rosewood Residences, designed to accommodate longer stays. A new centre of gravity on the Tsim Sha Tsui waterfront, Rosewood Hong Kong’s numerous bars and restaurants will create a vibrant gastronomic hub, showcasing unique concepts which convey Rosewood’s signature, innovative approach to intimate, casual and lively dining. The first urban outpost of Asaya will feature integrative wellness, fitness and spa facilities, debuting a unique gastronomic concept that emphasises wellbeing at its core. General Information Country/Region Hong Kong SAR Province/City Hong Kong SAR Hiring Entity Rosewood Hong Kong Department Food & Beverage
- Culinary

Job Type
Full-time Permanent