NEW VACANCIES IN HONG KONG – APPLY NOW!


Cathay Pacific Catering Services (H.K.) Ltd. (CPCS) is one of the largest flight kitchens in the world. We have the largest inflight catering facility at Hong Kong International airport, producing up to 80000 meals daily and serving 39 international airline clients with an order fulfilment of 180 flights daily CPCS is engaging to manage new customer service opportunities by offering a more solid product and process proposition derived from professional engagement on medium and longterm supplier, product, concept and process research and development.


1. Food Product / Process Research & Development Chef Job Purpose / Nature: • •


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Key Task and Responsibilities: • •


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Manage the Food Concept and Product Research and Development process cycle, implement strategy, build up a new team and execute appropriate action plans with defined key performance indicators and clear deliverables to contribute to our organization’s best customer service, planned facilities expansion and organic business growth Report directly to both Executive Chef/Head of Production Department on a daily basis and General Manager for monthly progress update


Strategically planned and tactically executed food product and concept Research & Development activities with a dedicated team of professionals to provide concept ideas and product solutions for our brought external customer interface


To build up and lead a new team of dedicated culinary and technical professionals to head a new division within the Production Department


To actively manage medium to long term development plans with appropriate resource engagement to follow the development cycles of existing products and services as well as new ideas and innovation


To formulate a research & development strategy based on customer needs, industry trends and market demand for current and future inflight catering concepts and food products To build a new division within the existing culinary and Production Department environment


To lead, direct, manage and execute all food product and process research & development activities to improve quality, consistency, productivity and costs To contribute to improve our product portfolio and customer service satisfaction indicators


To research the market place, supply sources, farm and manufacturing with supplier team engagement and relationship management in conjunction with the Purchasing Department To ensure to adhere to internal and external QA guidelines and requirement in regards to new suppliers and product implementation To ensure team exposure to industry fairs, new products, techniques and processes and the adoption of best practices through industry benchmarking To create innovation and trend setting ideation


To engage the team for prototype development and presentations of new concepts and ideas to internal interfaces for first off market testing


To actively market new product offerings to our customers. Measure new product acceptability with detailed sensory evaluation processes, testing & validation and monitor improvement To conduct operations testing and knowledge transfer of products and processes


To capture specifications to TDS, yields and product information and manages the data appropriately within our existing ERP components To manage communication processes to internal and external customers for full engagement of all stake holders


To operate within recognized and established industry parameters in regards to costs, food safety, assurance of supply, quality, satisfaction, sustainability ( CISQASS ) and HACCP and ISO standards Job Engagement Requirements: • •


Secondary/ tertiary education in vocational schools and/ or hotel schools with relevant degree and/ or diploma and certifications, preferably with diversified professional trained and work experienced Chefs career background


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Sound knowledge in Food Safety Management, Food/Nutrition study and Food Business Management is a must At least 15 years of practical experience in senior culinary positions and/ or food production management Detailed knowledge of Halal, Kashruth and IATA RP 1773 special meal guidelines Global exposure and diversified experience in food production and manufacturing Excellent knowledge and skills in food handling, product development, menu planning Creative, innovative and be able to think out new ideas


Strong presentation skills and posses up-front personality in presentation to customers, staff and management


Sound communication skills and be able to show well groomed behaviors in the relationship with staff, peers, superiors and internal/ external customers 2. Executive Sous Chef – Western and Asian Cuisine Responsibilities •


Assume full responsibility and accountability for all production functions for Western and Asian Cuisine.


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Co-ordinate the macro functions and manage production processes by leading more than 25 Assistant Managers, Senior Supervisors, Sous Chefs and Culinary Consultants.


Directly supervise all Sous Chefs and production kitchen activities on a daily basis to ensure that developed products, processes and SOPs are being adhered to as per prescribed documentations and specifications.


Provide staff training, ensure maximum productivity, food quality control and deliver excellent culinary and organizational skills. Maintain, monitor, measure and improve quality performances to comply with the prescribed food quality and safety management systems. Food cost variance management skills by establishing, reviewing and maintaining product data bases.


Conduct product presentations, meal tastings and product evaluations to internal and external customers with support from the internal R&D Team. Ensure cross sectional, inter/ intra-departmental functionality for effective communication, a positive team spirit and a harmonious working environment. Report directly to the Executive Chef, Head of the Production Department


Requirements • •


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Competent knowledge of Western style cooking, Asian food knowledge, Halal and Kashruth cooking knowledge, a flair for Chinese Cuisine and large scale cook /chill food production system, processes and logistics.


Strong knowledge of product, market trends and local and global supply sources.


At least 15 years of international working experiences in the hotel and catering industry, preferably in in-flight catering and/ or food processing/manufacturing. Detailed knowledge of HACCP system, advanced hygiene management and ISO 9000 – 22000 Good management and administrational skills.


Sound judgment to prioritize activities with detail-oriented and analytical mind. Display excellent managerial behaviors and trades Effective communication and interpersonal skills.


Excellent presentation skills and posses up-front personality in presentation to customers, staff and management. Visible leadership skills with teamwork building strength. Process structured and pro-active mindset.


Creative and be able to deliver world-class customer service by demonstrating excellent customer care and relationship management. Good command of English, both spoken and written


Practical knowledge in MS office applications and able to work with ERP components


We 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. 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


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