Executive Chef

About the role

The Executive Chef will provide strategic and operational leadership for Four Seasons Hong Kong’s internationally recognised culinary portfolio, which includes Michelin‑starred restaurants, bars, lounges, banquet facilities, in‑room dining and employee dining.

Key responsibilities

• Lead, inspire and develop a large, multicultural culinary team, fostering a culture of excellence, collaboration, accountability and continuous learning.
• Drive culinary excellence and maintain world‑class standards across Michelin‑starred and luxury dining operations, ensuring the highest quality, presentation, taste and consistency.
• Develop and continuously evolve the hotel’s overall culinary strategy, menus, concepts, seasonal offerings and guest experiences in partnership with the F&B leadership team.
• Ensure all food preparation and production meet Four Seasons brand standards while managing financial performance, budgets, food cost and labour productivity.
• Oversee multiple restaurant concepts and large‑scale banquet operations, delivering innovative culinary experiences that enhance the hotel’s reputation.

Required profile

• Minimum 10 years of progressive culinary leadership experience, preferably within luxury hotels or Michelin‑starred restaurants.
• Knowledge of international and Asian cuisines.
• Degree or Diploma in Culinary Arts, Hospitality Management or a related discipline.
• Proven success managing multiple restaurant concepts and large‑scale banquet operations.
• Strong commercial acumen with experience managing budgets, food cost, labour productivity and profitability.
• Excellent leadership, communication and interpersonal skills, with a passion for culinary innovation and talent development.