Canopy
Pirata Group (HK)

Pirata Group (HK) - Head Chef - Spanish Cuisine Upcoming Concept

Mid Level
Hong Kong
Head Chef - Spanish Cuisine Upcoming Concept
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About Us

Our mission is simple: to deliver memorable experiences. Pirata Group was founded by Manuel Palacio and Christian Talpo’s mutual and insatiable passion for good food and memorable restaurants. Having forayed in the industry both abroad and in Hong Kong, the duo witnessed a need for good quality yet reasonably priced dining. Putting their heads together, they vowed to create concepts that would leave their guests with long-lasting beautiful memories.

Who we're looking for

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

What you will be doing
  • Responsible to implement and uphold company culture and values throughout department and ensure all activities within the BOH team are conducted in line as outlined in the company culture manual.
  • Teach food hygiene standards within food preparation, storage and service areas of the restaurant. Qualify as a hygiene manager.
  • Implement kitchen safety standards and procedures for all kitchen equipment. Deliver kitchen safety training to all BOH staff before allowing use of any dangerous equipment. Responsible to ensure all kitchen safety equipment is used correctly as directed.
  • Responsible to teach and oversee company standards in sanitation and cleanliness in all food preparation, storage and service areas of the restaurant.
  • Responsible for reporting maintenance issues of all BOH areas and equipment through correct company maintenance procedures and communications.
  • Teach and supervise food standards, consistency in flavour, presentation, portioning, seasoning and timing of all food items served. Check every dish and give each plate the “final touch”
  • Responsible to perform a food quality line check and taste of all food items 30 minutes prior to service.
  • Responsible for creation of new dishes and menu development as directed and agreed with the companydirectors and marketing department. Responsible to follow all company procedures in menu creation, foodtasting, and dish costing.
  • Responsible to coordinate all group and special event menus together with Executive Chef or Outlet Manageras directed and agreed with the company directors and marketing department.
  • Responsible to attend a weekly outlet heads of department internal meeting in the absence of Executive Chef
  • Responsible for coordinating the work flow of all kitchen staff including chefs, cooks, cleaners anddishwashers.
  • Responsible for grooming standards of the entire BOH team following company standards outlined in the employee handbook.
  • Continually strive to develop staff in all areas of managerial and professional development.
Who you are
  • Responsible to implement and uphold company culture and values throughout department and ensure all activities within the BOH team are conducted in line as outlined in the company culture manual.
  • Teach food hygiene standards within food preparation, storage and service areas of the restaurant. Qualify as a hygiene manager.
  • Implement kitchen safety standards and procedures for all kitchen equipment. Deliver kitchen safety training to all BOH staff before allowing use of any dangerous equipment. Responsible to ensure all kitchen safety equipment is used correctly as directed.
  • Responsible to teach and oversee company standards in sanitation and cleanliness in all food preparation, storage and service areas of the restaurant.
  • Responsible for reporting maintenance issues of all BOH areas and equipment through correct company maintenance procedures and communications.
  • Teach and supervise food standards, consistency in flavour, presentation, portioning, seasoning and timing of all food items served. Check every dish and give each plate the “final touch”
  • Responsible to perform a food quality line check and taste of all food items 30 minutes prior to service.
  • Responsible for creation of new dishes and menu development as directed and agreed with the companydirectors and marketing department. Responsible to follow all company procedures in menu creation, foodtasting, and dish costing.
  • Responsible to coordinate all group and special event menus together with Executive Chef or Outlet Manageras directed and agreed with the company directors and marketing department.
  • Responsible to attend a weekly outlet heads of department internal meeting in the absence of Executive Chef
  • Responsible for coordinating the work flow of all kitchen staff including chefs, cooks, cleaners anddishwashers.
  • Responsible for grooming standards of the entire BOH team following company standards outlined in the employee handbook.
  • Continually strive to develop staff in all areas of managerial and professional development.

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The Factory, 1 Yip Fat Street, Wong Chuk Hang
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