Job Summary
Lead kitchen operations with a minimum of 5 years of experience in Chinese cuisine. Manage team performance, coordinate with front-of-house staff, and oversee cost control and profit and loss to drive operational excellence.
Responsibilities
- Lead and supervise kitchen staff to ensure efficient daily operations and high-quality food preparation
- Coordinate effectively with front-of-house teams to deliver seamless customer service and operational flow
- Manage kitchen costs and monitor profit and loss statements to optimize financial performance
- Maintain composure and decision-making effectiveness under high-pressure situations
- Foster positive team dynamics through clear communication and interpersonal engagement
