Job responsibility:

• Assist in Concept Development: Collaborate with the Head Chef and management team in creating and implementing the new restaurant concept, including menu creation, kitchen layout, and operational workflows. 

• Menu Development: Develop innovative and diverse Cantonese menus that align with the new restaurant concept and seasonal availability.

• Kitchen Management: Oversee daily kitchen operations, including food preparation, cooking, and presentation, ensuring efficiency and adherence to quality standards.

• Team Leadership: Manage and train kitchen staff, fostering a positive and productive work environment. Lead by example in maintaining kitchen discipline and work ethics. You are responsible for the performance for the Kitchen Team.

• Manpower Cost Control: Arrange team rota and adjust manpower levels in accordance to business

• Inventory Control: Manage inventory levels, order supplies, and monitor food costs to maintain budgetary requirements.

• Quality Control: Ensure all dishes are prepared to the highest quality standards, adhering to food safety and hygiene regulations.

• Problem Solving: Quickly address any kitchen-related issues, ensuring minimal disruption to service and maintaining customer satisfaction.

• Collaboration: Work closely with other departments, including front-of-house staff, to ensure seamless service and customer satisfaction.

• Innovation: Stay updated with culinary trends and bring fresh ideas to enhance the new restaurant’s offerings.

• Launch Preparation: Assist in the setup and launch of the new concept restaurant, including kitchen equipment selection, staff recruitment, and training programs.

• Wine & Spirit Management: Curate an exceptional wine list that complements the menu, enhances the dining experience, and aligns with the restaurant's concept. Work closely with sommeliers and wine suppliers to select high-quality wines.
  
  

Requirements:

• Experience:
  - Minimum of 5 years of experience in a professional Asian cuisine kitchen, with at least 2 years in a Sous Chef or similar managerial role.
  - Experience in setting up or launching new restaurant concepts is highly desirable.
  - Experience in using a griddle, fryer, noodle boiler, and other relevant kitchen equipment is essential.
  - Knowledge in handling different types of seafood is preferred.

• Language: Fluent Cantonese, Mandarin and English

• Education: Formal culinary training or relevant certification is preferred.

• Skills:

• Strong leadership and team management skills.

• Excellent culinary skills with a passion for food and innovation.

• Ability to work under pressure and handle multiple tasks simultaneously.

• Strong understanding of kitchen operations and food safety standards.

• Proficiency in inventory management and cost control.

• Effective communication skills in English; proficiency in Cantonese or Mandarin is an advantage.

Job Package & Benefits

- Full time Contract

- Salary starting from £38,000 p.a.

- 28 days annual leave inclusive of bank holiday

- Staff discount on food & drinks

- All breaks are paid

- NI & Pension scheme

- We close at 9pm on weekdays and 7:30pm on weekends . No late nights

- Christmas and New Year Closure

- A young and fun family-styled team with Hong Kong culture related festive gatherings

We offer a competitive salary, a supportive and dynamic working environment, and opportunities for growth and advancement. If you are a passionate and driven candidate cooking for a new challenge, we want to hear from you!

Please send your CV, availability and a cover letter to info@hokolondon.co. We are an equal opportunity employer and welcome applicants from all backgrounds.