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Open nowFirst seen 7 hours ago

Executive Chef

Kai Tak Sports Park6 open roles

Where
Hong Kong, Hong Kong SAR, Hong Kong
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Your applicationOpen nowExecutive ChefKai Tak Sports Park · Hong Kong, Hong Kong SAR, Hong Kong

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The clock on this job

Early applications get read.

12.4% of postings close within 7 days. Measured by our own scanner across the market. Kai Tak Sports Park postings stay open a median of 7 days.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.4%7 days
  4. 20.0%14 days
  5. 35.5%30 days
  6. 58.6%60 days
This job: first seen 7 hours ago

Kai Tak Sports Park median: 7 days open

The posting

Department : Food & Beverage

Reports to : General Manager - Food & Beverage

Lead the Culinary Experience Behind Major Events

We are seeking an accomplished Executive Chef to lead our culinary operations at Kai Tak Sports Park Stadium.

This is an opportunity for a commercially minded culinary leader who can combine high-volume production expertise with exceptional premium hospitality. From public concessions and stadium-scale catering to hospitality suites, VIP dining and international artist riders, you will lead a diverse team delivering food experiences across a demanding, event-driven environment.

Your remit will include culinary planning and delivery for major sporting events, including the Hong Kong Rugby Sevens, concerts, touring productions, corporate functions and premium hospitality programmes.

Role Introduction

Reporting to the General Manager - Food & Beverage, you will take responsibility for culinary strategy, food production, menu development, people leadership, food safety and financial performance across the assigned operations.

You will work closely with events, operations, sales, hospitality and procurement teams to translate event requirements into well-planned, consistently executed food experiences.

Key Responsibilities

  • Lead culinary operations across public concessions, premium hospitality, banqueting, VIP functions, artist catering, player catering and workforce meals.
  • Manage central production and satellite finishing kitchens, with a strong focus on efficient and consistent cook-and-chill production.
  • Plan staffing, production schedules, equipment and inventory for multiple concurrent events.
  • Develop innovative, commercially sound menus for hospitality suites, loge boxes, VIP lounges, corporate functions and other event formats.
  • Coordinate artist and touring production catering riders, special dietary requests and allergen controls.
  • Recruit, coach and develop a large, diverse culinary workforce, including permanent, agency and casual teams.
  • Manage budgets, food and labour costs, recipe costing, stock control, production yields and waste reduction.
  • Maintain robust food safety, hygiene, quality assurance and HACCP-based operating procedures.
  • Lead event readiness reviews and use post-event results to drive continuous improvement.

About You

You are an experienced culinary leader who is equally comfortable developing strategy, managing commercial performance and leading from the kitchen during a major event.

You will bring:

  • A degree, diploma or professional qualification in Culinary Arts, Hospitality Management or a related discipline.
  • At least 10 years' experience in senior culinary leadership roles.
  • A successful track record in stadiums, arenas, convention centres, integrated resorts, cruise operations, large hotels or major event catering.
  • Experience leading culinary workforces of approximately 50–100 personnel or more, including flexible or event-based labour.
  • Demonstrated expertise in cook-and-chill systems and high-volume food production.
  • Strong experience in premium hospitality, VIP dining and large-scale event catering.
  • Experience coordinating international artist riders and complex dietary requirements.
  • Advanced knowledge of food safety, HACCP, allergen management and relevant regulatory requirements.
  • Strong commercial skills in budgeting, menu engineering, labour planning, purchasing and inventory management.
  • Excellent communication, stakeholder management and team development skills.
  • The ability to remain organised, decisive and calm while managing competing priorities.

The role requires an operational presence during events, including evenings, weekends and public holidays, in accordance with the agreed employment arrangements.

What Success Looks Like

You will build a capable and engaged culinary team, deliver consistent food quality across different service formats, maintain effective food safety controls and achieve agreed commercial targets. Above all, you will ensure the culinary operation is prepared to deliver confidently—from an intimate VIP function to a full-capacity stadium event. 

Full-time

Personal & Application Information

We are an equal opportunity employer. Data collected will be treated in strict confidence and used for recruitment purpose only. Applicants who are not invited for interviews within 8 weeks may consider their applications unsuccessful.

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