Kitchen Manager / Head Chef

About the Role

Cô Thành × Return of Lemak run two concepts: Vietnamese and Nyonya cuisine at Hong Kong International Airport.

This is a kitchen-manager-first role, not a chef-first one. The recipes and specs for both concepts are already established, the job is executing them consistently, at volume, around the clock, not developing new dishes. We need someone who is happiest owning rosters, food cost, supplier relationships and HACCP compliance for a large team, and who treats consistency as the craft.

Key Responsibilities

Team leadership & rostering

• Manage and roster a large BOH team plus stewards, covering breakfast, lunch, dinner and overnight shifts
• Share on-duty kitchen management coverage with the Assistant Kitchen Manager, at least one of you on site at all times
• Train, coach and performance-manage kitchen staff; lead BOH recruitment input

Food quality & consistency

• Maintain and enforce the existing recipes and specs for both concepts
• Run quality-control checks across all cooking stations through peak and off-peak service
• Handle food-related guest issues and corrective action

Food safety & compliance

• Own HACCP and food-safety compliance across the kitchen
• Own food-safety documentation, temperature logs and audits
• Ensure all staff are trained and compliant on hygiene standards

Cost & supply chain

• Own food cost across both concepts: wastage, portion control, margins
• Supplier management and ordering sign-off
• Inventory and stock control

Cross-concept coordination

• Balance staffing and priorities across two concepts sharing one kitchen team
• Coordinate with the Restaurant Manager and FOH on service timing, peak planning and the limited breakfast menu window

Requirements

• Prior experience as a Kitchen Manager, Head Chef or Sous Chef in a high-volume, fast-paced F&B environment, airport, transport hub or large-scale QSR/casual dining strongly preferred
• Proven people-management experience leading a kitchen team of 10 or more
• Strong grounding in food safety and HACCP compliance
• Comfortable running a kitchen to existing recipes and specs at scale and with consistency
• Experience with supplier management, ordering and food cost control
• Able to work rotating shifts
• Familiarity with Vietnamese and/or Southeast Asian (Malaysian/Indonesian) cuisine is not required, menu execution training is provided

Pay: From $35,000.00 per month

Work Location: In person