About Us
At Leading Nation, we’re redefining modern hospitality through visionary concepts and exceptional guest experiences. Headquartered in Hong Kong, we curate and operate a growing portfolio of award-winning restaurants, bars, and private clubs across Asia — each with its own distinct identity yet united by a shared commitment to excellence and innovation.
Our celebrated portfolio includes The Diplomat, honored among Asia’s 50 Best Bars; Two-Michelin Star, Cristal Room by Anne-Sophie Pic, helmed by the world’s most decorated chef with an extraordinary 10 Michelin Stars; The Merchant, recognised by Tatler Dining for its refined modern Asian cuisine also Michelin mentioned; Sushi Mamoru, an intimate omakase experience led by masterful Japanese craftsmanship; the acclaimed Torikaze deemed as the hardest seats to secure in Japan; and WAGYUMAFIA, a cult-favorite global sensation that has turned Wagyu into a modern icon. Our multi-location brands — Morty’s, Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee) — continue to champion craftsmanship, community, and creativity across the region.
Anchoring our portfolio is Forty-Five at Landmark, a three-story, 20,000-square-foot destination redefining the intersection of art, design, and gastronomy in the heart of Hong Kong. With regional expansions such as the soon-to-launch Elephant Grounds Singapore, Leading Nation continues to set new benchmarks for world-class hospitality across Asia.
Company Website: www.leadingnation.com
We are recruiting talented, motivated cooks across junior to mid-level roles . Successful candidates will work as part of a busy service-focused kitchen delivering consistently excellent food, maintaining high standards of hygiene and supporting a positive team environment. We’re flexible on level and will match responsibilities to experience — clear progression and training are available.
Key Responsibilities:
Prepare, cook and plate dishes to the restaurant’s standard during service.
Follow food safety, allergen and hygiene procedures at all times.
Support stock control, portioning and waste-minimisation practices.
Work closely with the Head Chef and senior cooks on menu execution
Train and supervise more junior colleagues as appropriate; cover other stations when required.
Take part in cleaning rotas and assist with deliveries and basic ordering.
Qualifications:
Commis-level: enthusiasm for learning, basic knife skills and foundational cooking techniques; previous kitchen exposure or formal training desirable but not essential.
Demi-level: 1–3 years’ kitchen experience, able to run parts of a station and step into a Chef de Partie role when needed.
Chef de Partie-level: 3+ years’ experience in a busy restaurant kitchen, confident running a full section, mentoring juniors and contributing to menu development and cost control.
All applicants: pride in presentation, high standards of cleanliness and organisation, good communication, stamina for service and a collaborative attitude.
Benefits:
8 rest days per month (after probation)
Annual leave & Statutory holidays
Marriage leaves, Maternity leave, Paternity leave, Compassionate leave, etc
Meal allowance
Monthly Card Tips
Medical allowance
Staff discount
Performance-based Salary Review
Friendly working environment
On the job training
Excellent Career Exposure
Interested parties please send your full resume including PRESENT & EXPECTED salary and DATE of available to "HR & Admin. Dept." by clicking Apply Now below.
The information provided will be treated in strict confidence and be used only for consideration of your application for relevant / similar posts within the Group / Company.