Why We're Here
Kimpton believe heartfelt, human connections make people's lives better. Especially the people who work here.
Our founder, Bill Kimpton rebelled against impersonal, genetic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.
Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.
How We're Different
Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.
It all flows from you. The lively, rebellious, genuine you – with your diverse background, talents, experiences, and plucky personality – is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.
That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.
It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guess feel it; you'll feel it too.
Kimpton Tsim Sha Tsui Hong Kong Recruitment Day
Your Chapter, Our Legacy
Join the Revolution. Redefine Luxury and Lifestyle. Make it Personal.
Date : 10 February 2026 (Tuesday)
Time : 10:00a.m. – 3:00 p.m.
Venue : Swim Club, 50/F, Kimpton Tsim Sha Tsui Hong Kong, 11 Middle Road, Tsim Sha Tsui
Connect with us by registering in advance for our Recruitment Day at LINK.
The Chef de Cuisine of Kimpton Tsim Sha Tsui Hong Kong leads the culinary operations for our main kitchen which serves mainly for All-day Dining Restaurant and some other related outlets. This role will work closely with the Executive Sous Chef, ensure smooth daily operations, develop the team, and uphold the highest standards of food quality and service.
A little taste of your day-today
Every day is different, but you'll mostly be:
Directing and supervising kitchen operations for the All-Day Dining outlet, In-Room Dining and Lobby Lounge
Leading and mentoring Sous Chefs and the teams to deliver consistent and high-quality cuisine
Collaborating with the Executive Chef and Executive Sous Chef on menu design, seasonal promotions and culinary innovation
Ensuring food safety, hygiene, and cleanliness standards are strictly maintained across all kitchen areas
Managing inventory, ordering, and supplier relationships to ensure efficiency and cost control
Monitoring labour costs, scheduling staff effectively, and supporting financial targets
Training, coaching, and developing team members to build a culture of excellence, accountability and consistency
Interviewing and hiring employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and solving problems
Supporting banquet operations when required, ensuring seamless collaboration with the Banquet Sous Chef especially on manpower deployment
Participating in service education through daily line-ups, menu briefings, and new staff training programs
Conducting training to F&B service teams on new menu concepts, ingredients and cooking methods and arranging food tasting whenever there are changes in menu
Participating in service education through daily line-ups, quarterly menu meetings, and new staff training programs.
What We Need From You
A minimum of 6 years of experience as chef, with at least 2 years at Sous Chef or Chef de Cuisine in a high-volume, fully service sizable restaurant in international hotels
A bachelor's degree or certificate in in Culinary Arts or equivalent
Passoin for culinary creativity, diverse cooking methods, and the industry's standard practices and trends
Innovative, good time management skills, ability to remain calm under pressure and adapt to a dynamic hospitality environment
Strong leadership, training and coaching skills with the ability to inspire a multicultural team
Knowledgeable in Microsoft Office, inventory management and/or procurement software experience adn timekeeping software
Good command of both English and Chinese (Cantonese and Mandarin) is a must, speaking and writing
Candidate with less experience will be considered as Senior Sous Chef
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you apply for the job. Start your journey with us today.
Please write us with full resume, current and expected salary by clicking [via CTgoodjobs Apply Now ] or visit
We are an equal opportunity employer. All applications will be treated in strict confidence. Personal data collected will be used for recruitment purpose only. Applicants who do not hear from us within six weeks should consider their applications unsuccessful.