Job Description
The Peninsula Hotels, a division of The Hong Kong and Shanghai Hotels Limited, operates twelve world-class luxury hotels across Asia, Europe, and the USA. Known for our legendary hospitality and commitment to excellence, we offer an extraordinary environment that blends elegance with modernity, delivering unforgettable experiences to our guests.
At The Peninsula Tokyo, we are proud of our diverse, dynamic team of over 500 employees from 33 different nationalities. As we continue to grow, we are committed to creating a supportive, inclusive workplace where our team members thrive. Our focus on
employee well-being
,
career growth
,
financial rewards
, and continuous
learning and development
ensures our employees feel valued. In 2024, we made a significant investment in our talent by increasing base salary remuneration by over 29%, ensuring we remain competitive and continue to offer outstanding
employee benefits
.
- Chef De Cuisine oversees all kitchen activities including menu creation, people management, order and purchasing stock forcast.
- Your creativity, culinary skills and people management lead to the high quality of our Hei Fung Terrace restaurant.
Key Accountabilities
- Assist the Executive Chef to ensure the hotel's high standards are maintained and improved continually.
- Attend all training sessions and courses, briefings and meetings as required.
- Look continuously for ways to improve the quality of food and service and to meet or surpass the required. standards of performance.
- Actively support the work and decisions of all teams and committees.
- Make a significant and continuous effort to increase your professional knowledge, to improve your Job. Skills, and to achieve the goals and objectives set by the Executive Chef.
- Actively support the hotel's team culture, and help to achieve the hotel's vision, values, and goals.
- Show a positive, energetic, and caring attitude always towards guests and staff
Requirements
- Minimim 10+ years of experience as Executive chef in 5 star hotel or equal restaurant establishments.
- Ability to lead a large kitchen brigade, supervising and mentoring as needed.
- Extensive culinary knowledge in both classical and current culinary trends.
- Extensive experience in people management
- Conversational proficiency in either English or Japanese.
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