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Position: Various jobs available

The Hayward Partnership is the leading recruitment agency for the onboard services industry. It works in collaboration with Roy Wilson, one of the founder members of Sterling Bridge, who for over 20 years has been connecting job seekers and new opportunities across rail, airlines and airports. Contact them direct to seek or fill vacancies across the onboard hospitality sector.
THP Executive Search

Sous Chef (Japanese Cuisine)

Location: Hong Kong International Airport
Career Area: Catering services
Salary: Competitive

Cathay Pacific Catering Services (H.K.) Limited. is one of the largest flight kitchens in the world with the largest catering facility at Hong Kong International Airport, producing a daily average of 83,000 meals daily and serving over 50 international airline clients with an order fulfillment of up to 200 flights daily.

They are looking for high caliber professionals to fill the following position. This position will be based at our facility at Hong Kong International Airport.

Responsibilities
• Responsible for all Japanese culinary activities & ensure the highest standard of product quality to meet or exceed customers expectations
• Supervise the daily production and cooking activities of all Japanese cuisine team associates, pro-actively contribute to the enhancement of our current Japanese Cuisine products by establishing standardization at best operational efficiency
• Establish & maintain effective employee relations to create a dedicated team of Japanese Cuisine professionals
• Lead the production & preparation of current menus to enhance and upgrade current food quality to create innovation meals of the highest Japanese character and to excel in creating character and identity with real signature dishes
• Provide structured knowledge transfer to the Japanese Cuisine Team members and train junior staff
• Ensure the highest standards of established hygiene & safety regulation be maintained at all times

Requirements
• Holding a Japanese Chef role with at least of 15 years culinary working experience gained within sizeable upmarket hotel establishments in authentic Japanese regional Cuisine
• Possess a passion for fine food and an appreciation of Asian and traditional Japanese flavours
• Demonstrates sound knowledge in authentic cooking methods for a wide variety of regional Japanese Cuisine styles, creating exciting simple, tasty and seasonal dishes using freshest local and Asian ingredients
• Experience in authentic regional Japanese Cuisine with a flair for Asian Cuisine
• Experience in managing large no. of staff, high volume production, good planning and product development abilities
• Is able to be an effective leader with good communication skills in functional Chinese, English and Japanese, persistent and diligent in implementing fundamental changes to take the product to a higher level
• Have good customer service, presentation and interaction skills to up sell products

Cathay Pacific offer a competitive remuneration package and full range of benefit. Interested parties please send your resume via post, email or fax to Personnel and Training Department.

Send your resume to:
Post: 11 Catering Road East, Hong Kong International Airport, Lantau, Hong Kong
Email: recruitment@cpcs.com.hk
Fax: (852) 2116 0523

Personal data collected will be treated in the strictest confidence and only be used for recruitment related purpose. Applicants who do not receive notification for interview within six weeks may consider their application unsuccessful.

Posted July 2018

Executive Sous Chef (Western and Asian Cuisine)

Cathay Pacific Catering Services (H.K.) Limited. is one of the largest flight kitchens in the world with the largest catering facility at Hong Kong International Airport, producing a daily average of 83,000 meals daily and serving over 50 international airline clients with an order fulfillment of up to 200 flights daily.
The company is looking for high caliber professionals to fill the following position based at the facility at Hong Kong International Airport.

Responsibilities
• Report directly to the Executive Chef, Head of the Food Production Department
• Assume full responsibility and accountability for all production functions and processes for Western and Asian Cuisine
• Directly supervise all Senior Chefs and production kitchen activities on a daily basis to ensure that developed products, processes and SOPs comply with prescribed documentations and specifications
• Maintain, monitor, measure and improve quality performances to comply with the prescribed food quality, hygiene and safety requirement
• Assist in food cost variance management by ensuring correct product and recipe usage
• Conduct meal product presentations and meal evaluation tastings to internal and external customers
• Provide training to the staff to improve productivity and food quality
• Ensure cross sectional, inter/ intra-departmental functionality for effective communication
• Maintain positive team spirit and harmonious working environment

Requirements
• Minimum 15 years relevant experience in hotel and catering industry
• Competent knowledge of Western cuisine and Asian cuisine and large scale food production and handling processes
• Sound knowledge in authentic cooking methods for a wide variety of regional Asian and Western cuisine styles
• International working experience in in-flight catering or food processing and manufacturing industry is preferred
• Familiar with GMP, HACCP, ISO 9001, ISO 14001 quality management system
• Strong sense in product, market and culinary development trends
• Strong presentation skill and customer oriented
• Proven managerial abilities in people management and leadership
• Good communication, interpersonal, analyzing, organizing and planning skills
• Proficient in Microsoft Office
• Good command of both written and spoken Chinese and English

The company offers a competitive remuneration package and full range of benefit. Interested parties please send a resume via post, email or fax to Personnel and Training Department.

Post: 11 Catering Road East, Hong Kong International Airport, Lantau, Hong Kong
Email: recruitment@cpcs.com.hk
Fax: (852) 2116 0523

Personal data collected will be treated in the strictest confidence and only be used for recruitment related purpose. Applicants who do not receive notification for interview within six weeks may consider their application unsuccessful.

Posted June 2018

Sous Chef (Chinese Cuisine/ Western Cuisine)

Cathay Pacific Catering Services (H.K.) Limited. is one of the largest flight kitchens in the world with the largest catering facility at Hong Kong International Airport, producing a daily average of 83,000 meals daily and serving over 50 international airline clients with an order fulfillment of up to 200 flights daily.
The company is looking for high caliber professionals to fill the following position based at the facility at Hong Kong International Airport.

Responsibilities
• Supervise the daily operation of the kitchen, including food production, food quality control, presentation and hygiene management, to ensure the highest standards of productivity, consistency, product and quality assurance for all aspects
• Maintain, improve and ensure food quality and consistency excellence to comply with proper food hygiene and safety requirements to meet or exceed customers expectations
• Monitor and review production procedures to maintain and improve productivity to meet demand schedules and required production volume by establishing standardization at best operational efficiency
• Support the culinary team with guidance by successfully applying experience and sound technical knowledge
• Achieve excellence for the production team by training and coaching team members for continuous product consistency and improvements
• Establish & maintain effective employee relations to create a dedicated team of professionals
• Be instrumental in the meal and dish design development team to continuously upgrading and enhancing the current food quality

Requirements
• At least 15 years of culinary and management experience in hotels, restaurants or catering institutions
• Competent knowledge of Chinese cuisine or Western cuisine and large-scale food production and handling processes
• Demonstrates sound knowledge in authentic cooking methods for a wide variety of regional Chinese/ Western cuisine styles, creating exciting simple, tasty and seasonal dishes using freshest ingredients
• Experience in managing large number of staff, high volume production, good planning and product development abilities
• Excellent food presentation skills and possess upfront personality in presentation to internal and external customers
• Practically familiar with HACCP, ISO and SOP systems and standards and advanced hygiene management
• Excellent communication and interpersonal skills
• Good command of English and Chinese both spoken and written
• Knowledge in MS Office applications

The company offers a competitive remuneration package and full range of benefit. Interested parties please send your resume via post, email or fax to Personnel and Training Department.

Post: 11 Catering Road East, Hong Kong International Airport, Lantau, Hong Kong
Email: recruitment@cpcs.com.hk
Fax: (852) 2116 0523

Personal data collected will be treated in the strictest confidence and only be used for recruitment related purpose. Applicants who do not receive notification for interview within six weeks may consider their application unsuccessful.

Posted June 2018