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Culinary Design Chef (Western)

  • CED - Customer Experience & Design
  • Hong Kong Special Administrative Region of China
  • Cathay Pacific
  • Application Deadline
    03 Oct 2023
Role Introduction

Reports to: Culinary Design Manager

 

The incumbent will work under the Customer Experience & Design, requiring to provide culinary expertise to support menu design and development for Inflight and Lounges of Cathay Pacific (CX) and to ensure the smooth delivery and implementation from product prototypes to mass production in daily operations.

Key Responsibilities

  • Supports the Culinary Design Manager with department initiatives and objectives.
  • Be responsible for Western culinary activities, ensuring the highest standards of product quality are achieved to meet CX customers’ expectation.
  • Assist Senior Culinary Design Chef with department objectives and scheduled activities.
  • Design and development of CX inflight Western recipes by interacting regularly with CPCS and out-port stakeholders.
  • Translating customer needs and dining concept/proposition from CX Customer Experience - Food & Beverage Team into new culinary concepts.
  • Collaborate with menu planners (CCE) with inflight menu development and continuous improvement.
  • Acts as a Culinary Consultant, be a focal point of contact with caterers to coordinate relevant new culinary initiatives and menu development.
  • Coordinates with caterers to plan and develop recipes/menus according to specifications within CX cost budget.
  • Conduct training sessions for CX Inflight Customer Services team and Cabin Crew training by providing demonstrations/product information as well as culinary advice.
  • Attends on-site meal presentations with caterers, providing feedback and culinary expertise when
  • Supports Culinary Design Manager for internal/external events.
  • Collaborate with external partners for new culinary concept/projects and promotional menus.
  • Provide assistance to CCE during menu audits with caterers to ensure CX menus’ are delivered according to designed standards when required.
  • Provide culinary expertise to CX lounge stakeholders when required.
Requirements

  • Holding an Executive Sous Chef function for a minimum of 3 years and with at least of 10 years of culinary working practice gained within a sizable upmarket hotel establishments or fine dining restaurants.
  • Possess a passion for fine food and an appreciation for cuisines.
  • Be up to date with latest trends and upcoming influences in the culinary scene.
  • Demonstrates sound expertise in authentic cooking methods for a wide variety of Western Cuisines.
  • Good knowledge in food cost control.
  • Creative and highly adaptive to fast pace changes.
  • Must be customer focused and result orientated.
  • Good people management and communication skills.
  • Good organizing and planning skills.
  • Ability to collaborate well with different stakeholders.
  • Ability to work independently and manage project timelines.
  • Computer skills is required, preferably with knowledge of Microsoft Office.
  • Fluent in English, proficiency in Cantonese & Mandarin are a definite advantage.
Personal & Application Information

Cathay Pacific is an Equal Opportunities Employer. Personal data provided by job applicants will be used strictly in accordance with our personal data policy and for recruitment purposes only. Candidates not notified within eight weeks may consider their application unsuccessful. All related information will be kept in our file for up to 24 months. A copy of our Personal Information Collection Statement will be provided upon request by contacting our Data Protection Officer. 

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