Group Head Chef

Group Head Chef / Executive Chef

We are seeking a highly operational Group Head Chef / Executive Chef to lead culinary operations across 5 Nocino locations, manage our Swiss concept Stübli, liaise with our central production kitchen, and drive our corporate catering division.

This role strategically balances hands-on shop leadership, food factory optimisation, and budget management.

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📌 Main Job Duties

Strategy & Leadership

• Future Planning: Partner with the Founder/Owner on new menus and concepts for 2026–2027+.
• Team Orchestration: Work with the Head Production Chef (factory) and Group Sous Chef (shops).
• Mentorship: Guide and develop the Senior Chefs managing individual outlets.
• Talent Growth: Assist with recruitment and onboarding across all venues.

Operations & Quality Control

• Site Audits: Enforce strict standards for quality, hygiene, and maintenance across all sites.
• Consistency: Establish clear culinary SOPs linking the food factory to the shops.
• Inventory Control: Oversee multi-site stocktakes, evaluate variance reports, and resolve waste issues.
• Maintenance: Coordinate with contractors to resolve equipment and repair issues quickly.

Catering, Menus & Finance

• P&L Management: Work closely with senior management to regularly review culinary P&Ls, quickly identifying and addressing any financial issues.
• Budget Action Plans: Generate immediate, practical action plans to fix food cost variances or budget discrepancies.
• Menu Design: Create core and promotional menus for Nocino and Stübli that maximize profitability while maintaining high quality.
• Catering & Events: Drive menu innovation and execution for corporate catering and events.

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🔎 Requirements

• Experience: 6–8 years in kitchens, with 4–6 years at a senior leadership or multi-site level.
• Pedigree: Proven track record in high-quality, reputable restaurants.
• Financial Acumen: Experience reviewing kitchen P&Ls with upper management and a proven ability to troubleshoot and correct food cost issues.
• Factory Operations: Direct experience with a centralized food production kitchen framework.
• Event Capability: Strong familiarity with high-volume corporate catering and events.
• Compliance: Deep understanding of food safety, cost management, and HACCP principles.
• Local Market: Hong Kong hospitality experience is highly desirable.
• Languages: Good English required; Cantonese skills are a distinct advantage.

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✨ What We Offer

• Competitive executive salary package.
• Clear pathways for group-level career growth.
• Staff meals provided during shifts.
• A supportive, forward-thinking culinary culture.

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