Executive Chef

About the CompanyHello Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy.You don't need to be from this industry, you do need to be passionate.Our promise to you:- We will respect and value your background and perspectives- We will work together with integrity- We will share our incredible pride for job, company, and industryWhat we ask of you:- Bring passion to all that you do- Listen, move fast and think innovatively- Speak up, have ideas, and share them- Believe in customer service, and treating every person with kindnessAs industry leaders in innovating global airport hospitality, you will work with colleagues from all parts of the world for a truly global experience. You will help and craft services and facilities in over 200 locations in more than 60 international airports across the world.Who we are:We were established in HK in 1998 by someone who understood the value of an airport lounge and felt that the experience shouldn't just be limited to a closed-circuit group of travelers. Through the years we have worked incredibly hard to create an experience that is both accessible and quality. Almost 25 years later we now span four core business segments: airport lounges, airport terminal hotels, airport meet & greet services, and a range of airport dining concepts.In addition to our own brands, PPG provides airport hospitality solutions to leading airlines, alliances, and corporates around the world. Here are a few names you might recognize: Cathay Pacific Airways, Singapore Airlines, Lufthansa, etc.With the future of travel always insight, we created Smart Traveller, a mobile-app rewards program underpinned by in-house technology. We are fast-moving and always evolving to drive our purpose of making travel better.Join our family today.Together, we'll make travel better.Job ScopeLead and manage daily culinary operations to ensure high food quality, food safety, consistency, and guest satisfaction across assigned lounges(s). Support the Country Executive Chef in implementing menus, operational standards, and training programs aligned with PPG guidelines, ISO 22000, OHSAS 18000, and 5S requirements.JOB RESPONSIBILITIES Culinary Operations & Menu ExecutionEnsure all dishes are prepared following approved standard recipes, methods, and presentation guidelines.Maintain consistent food quality, taste, and appearance across all service periods.Execute menu cycles, promotions, and seasonal offerings as directed by the Director, Culinary - EMEACoordinate daily production planning based on forecasted sales, guest volumes, and lounge needs.Monitor portion control, display standards, and replenishment to support smooth service flow.Comfortable managing shift changes, staff shortages, and challenging situations.Open to assignment at any location based on business needs.Food Safety, Hygiene & ComplianceEnforce all food safety, hygiene, and sanitation standards in alignment with ISO 22000, OHSAS 18000, HALAL, and local regulations.Ensure all kitchen areas, equipment, and storage spaces follow proper cleaning and maintenance schedules.Support audit readiness and maintain high FSMS / internal & external audit scores.Cost Management | Cost Control & Procurement SupportStrictly manage and control per head food cost below the budget, while consistently maintaining agreed food quality, presentation, and guest satisfaction standards.Monitor food cost, wastage, yield, and raw material usage daily, ensuring targets are met.Ensure optimal storage practices, correct stock rotation, and accurate inventory management in line with FIFO standards.Support the purchasing process by providing regular feedback on product quality, brand suitability, pricing, and consumption trends.Proactively identify and implement cost-saving opportunities through menu engineering, portion control, and efficient sourcing, without compromising food quality or operational standards.People Leadership & Team DevelopmentSupervise and guide culinary staff in daily tasks, ensuring productivity and performance standards.Conduct on-the-job training for recipes, handling of equipment, hygiene practices, and safety.Support the Country Executive Chef / Director, Culinary - EMEA in identifying training needs, upskilling staff, and maintaining team discipline.Promote teamwork, a positive kitchen culture, and high service standards.Operational CoordinationWork closely with F&B teams, service staff, and operations to ensure smooth guest experience.Assist in new project openings, equipment setup, menu trials, and operational readiness.Ensure accurate daily reporting through CPR or other operational systems.Maintain strong communication with the Country Executive Chef / Director, Culinary - EMEA on challenges, progress, and daily operations.Health, Safety & Risk PreventionEnsure all staff follow safety procedures, accident-prevention guidelines, and proper use of equipment.Report hazards, maintenance issues, and operational risks promptly.JOB REQUIREMENTS More than 15 years' experience in F&B operations, preferably in 5-star Hotels, Cruise, Flight Caterings; Airport Lounges, International Work experience preferred.Diploma or Degree in Culinary Arts or Hotel Management is preferred.Experience in multi-outlet or high-volume production is desirable.Strong leadership, communication, and interpersonal skills.Ability to work independently, handle pressure, and solve operational challenges with limited resources.Have the relevant vocational training council certificate with be given priorityHave the health supervisor or manager of health treatment certificate is preferredComputer knowledge and operation is a must.Ability to read, write, and understand French and English to perform job duties effectively.