Job Description
Main Responsibilities
- Report to the Brand Executive Chef.
- Lead and manage the Kitchen to ensure high standards of food preparation and presentation.
- Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.
- Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.
- Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.
- Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.
- Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.
- Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.
- Adhere strictly to the company's Standard Operating Procedures (SOP).
- Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.
- Assist in planning staff rosters and maintaining kitchen discipline.
- Monitor inventory levels for the outlet and perform e-procurement.
- Perform any other appropriate duties and responsibilities as assigned by management.
Requirements
- Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience
- Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes
- Hands on chef experience in high volume, complex service operations is essential.
- Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.
- Thorough understanding of food equipment and safety standards.
- Committed to fair employment practices, teamwork, and achieving KPIs.
- Passionate about training and development.
