Lead and supervise the daily operations of the kitchen, ensuring efficient workflow and high food quality.
Train, mentor, and develop kitchen staff by assigning duties, providing guidance, and conducting on-the-job training.
Plan and curate menus while ensuring consistency, quality, and cost-effectiveness.
Oversee food preparation and cooking to ensure compliance with recipes, presentation standards, and quality requirements.
Manage food costs, inventory, procurement, and overall kitchen profitability.
Prepare staff work schedules and allocate manpower based on operational needs.
Ensure compliance with food safety, workplace safety, hygiene, and sanitation standards.
Coordinate with management to ensure smooth kitchen operations and resolve operational issues.
Monitor stock levels, receive supplies, and maintain proper storage of food and kitchen materials.
Perform any other duties assigned by Management.
Requirements
Proven experience as a Head Chef or Executive Chef in a high-volume kitchen.
Strong knowledge of kitchen management, food costing, inventory control, and menu planning.
Extensive culinary experience with a strong understanding of cooking techniques, ingredients, recipes, kitchen equipment, and food preparation procedures.
Proven experience and expertise in Asian or Chinese cuisine.
Excellent leadership, communication, and team management skills.
Strong organizational and problem-solving skills with the ability to make decisions under pressure.
Physically well and able to work in a fast-paced kitchen environment.
Willing to work rotating shifts, weekends, and public holidays as required.
Ability to communicate in spoken Chinese would be an advantage, as the role may involve communicating with Chinese-speaking customers and coordinating with Chinese-speaking kitchen staff.
