万豪
Executive Sous Chef
Executive Sous Chef
发布于 大约 3 小时前中层管理(经理/总监)
香港特别行政区
高级经验
全职员工
仅现场办公
高中/中专
餐饮服务
Customer Service
Food Preparation
Leadership
Staff Training
AI 估算 · 65k–95k
Executive Sous Chef in Hong Kong requires extensive experience and leadership; market rate for luxury hotel is high, reflecting
职位详情
关于这个职位
As Executive Sous Chef at The Ritz-Carlton, Hong Kong, you will lead kitchen operations, manage food quality and staff, and ensure exceptional guest dining experiences. This role combines hands-on culinary work with team leadership and financial management.
最低要求
High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
工作职责
Provides direction for all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Develops and implements guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand's safety standards.
Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Ensures employees are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Administers the performance appraisal process for direct report managers.
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
Observes service behaviors of employees and provides feedback to individuals and or managers.
Manages employee progressive discipline procedures for areas of responsibility.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
AI 洞察
优缺点分析
优点
- Prestigious brand (Ritz-Carlton/Marriott) enhances career reputation.
- Opportunity to work in a world-class luxury hotel at a prime Hong Kong location.
- Comprehensive benefits and global career mobility within Marriott.
- High-pressure environment with long hours, including weekends and holidays.
- Demanding customer expectations in luxury segment require constant excellence.
- Managing diverse team and complex operations can be stressful.
- Experienced culinary professionals with strong leadership skills who thrive in fast-paced, high-end hospitality environments.
缺点 / 挑战
暂无明显挑战项
角色解读
- Advance to Executive Chef (Head Chef) overseeing multiple kitchens.
- Move into regional culinary management within Marriott International.
- Transition to food and beverage director roles in large hotel operations.
- Lead daily kitchen operations, including food preparation, plating, and quality control.
- Manage and train kitchen staff, ensuring adherence to sanitation and safety standards.
- Assist in menu development and budget management to maximize financial performance.
- Interact with guests to ensure satisfaction and resolve any complaints.
- Strong leadership and team management abilities to guide a diverse kitchen team.
- Expert culinary skills and knowledge of food trends, presentation, and flavor.
- Financial acumen for cost control, budgeting, and purchasing.
- Excellent communication and interpersonal skills for guest and staff interactions.
申请策略
- Tailor your CV to reflect the Ritz-Carlton service culture and brand standards.
- Prepare a portfolio of menu concepts and plating photos to demonstrate creativity.
- Emphasize leadership experience: number of staff managed, training programs led.
- Highlight financial achievements: cost reduction, budget management, revenue growth.
- Showcase culinary creativity: menu development, event catering, awards.
- Include relevant certifications: food safety, HACCP, culinary degrees.
- Enhance knowledge of international cuisines and modern cooking techniques.
- Develop financial management skills through courses or certifications.
面试指南
- Use the STAR method (Situation, Task, Action, Result) for behavioral questions.
- Demonstrate specific examples of leadership, problem-solving, and guest focus.
- Connect your answers to the Ritz-Carlton Gold Standards and luxury service expectations.
- How do you handle a kitchen crisis, such as a major equipment failure during a banquet?
- Describe your approach to developing and training junior chefs.
- How do you manage food cost while maintaining quality?
- Tell us about a time you turned a negative guest experience into a positive one.
- What is your leadership style and how do you motivate a diverse team?
职位点评
67
综合评分
Luxury hotel executive chef role in Hong Kong with excellent pay, solid development, but intense work schedule.
从薪资福利、成长空间、工作节奏和岗位方向综合评估，方便横向比较。
更适合这类人
Candidates prioritizing high salary and career advancement in a prestigious hotel brand, willing to accept demanding work hours.
表现最好
薪资福利
相对薄弱
工作生活
薪资福利85
成长发展70
工作生活40
使命价值60
薪资福利
85较高
Salary and benefits are strong: Hong Kong luxury hotel pay is high, and Marriott offers competitive perks and stability.
薪资信号偏高 (65K-95K/月)
成长发展
70中等
Role offers training and mentoring opportunities, but clear promotion pathway not explicitly stated. Culinary skills are traditional yet essential.
技术前沿传统/成熟技术
技术栈Culinary、Food Preparation、Menu Development
成长机会coaching、mentoring、training
业务类型profit_center
工作生活
40较低
Work is on-site at a busy hotel, likely requiring irregular hours and high pressure; no mention of flexibility or work-life balance.
工作模式仅现场办公
办公地点市区核心地段
加班情况未提及（无法判断）
使命价值
60中等
Hotel industry is mature and stable; role provides guest satisfaction and team development, but social impact is neutral.
行业发展稳定成熟行业
社会影响中性/一般
创新程度稳健跟随主流
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