Chef de Cuisine - Ming Pavilion

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chef de Cuisine will lead the kitchen operation at Ming Pavilion, overseeing menu development, food preparation, presentation, quality, cost control, hygiene and team performance. Candidates should have substantial experience in Chinese cuisine, preferably in a luxury hotel or high-end restaurant, with proven leadership of a sizeable kitchen brigade. Strong knowledge of Cantonese cooking, ingredients, purchasing standards and food-safety regulations is expected. The successful candidate should be creative, commercially aware and comfortable training colleagues, managing busy service periods and maintaining consistent standards. Excellent communication, organization and problem-solving skills are important. Cantonese or Mandarin ability may be advantageous, while international luxury hospitality experience would strengthen an application.

About the employer

Shangri-La Group is a leading luxury hospitality company founded in Hong Kong, operating hotels, resorts and related businesses across Asia, the Middle East, Europe, North America and other international markets. Its properties are known for personalized service, refined accommodation, destination dining and strong attention to guest experience. The group manages several hotel brands, including Shangri-La, Kerry, JEN and Traders. Shangri-La emphasizes Asian hospitality while maintaining international operating standards, and it provides career opportunities across culinary, hotel operations, commercial and corporate functions. In Hong Kong, the company is associated with established luxury hotels serving business travelers, leisure guests, events and local dining customers. Employees can expect structured hotel procedures, multicultural teams, professional development opportunities and high expectations for service quality, food safety, leadership and operational consistency.