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 culinary operation of Ming Pavilion, Shangri-La Hong Kong’s Chinese restaurant, ensuring consistently high standards of food quality, presentation, hygiene and service. Requirements typically include substantial experience in Chinese cuisine, preferably within luxury hotels or fine-dining restaurants, strong knowledge of Cantonese cooking, menu development, purchasing and cost control, and proven leadership of a professional kitchen team. The successful candidate is expected to manage daily kitchen operations, train and motivate colleagues, maintain food-safety standards, control wastage and expenses, and collaborate with restaurant and hotel leadership. Creativity, discipline, communication skills and the ability to perform effectively in a high-volume environment are essential.

About the employer

Shangri-La Group is a luxury hospitality company headquartered in Hong Kong, operating hotels, resorts and related businesses across Asia, the Middle East, Europe, North America and other international markets. Its portfolio includes the Shangri-La, Kerry, JEN and Traders brands. The group is known for Asian-inspired hospitality, attentive service and properties positioned in premium business and leisure destinations. Shangri-La Hong Kong is an established luxury hotel in the Admiralty district, offering guestrooms, extensive dining venues, meeting facilities and high-end guest services. Ming Pavilion is associated with the hotel’s Chinese dining operation and reflects the company’s focus on refined cuisine and service standards. Employees typically work in a structured international hotel environment with opportunities for culinary development, cross-functional collaboration and progression within the wider Shangri-La network.