Job Description

We are looking for a Head Chef / Head Cook (头手) who can drive culinary R&D, control costs, lead a team, and independently manage overall kitchen production and food service.

Job Description:

Culinary Skills: Proficient in large-scale cooking techniques, including stir-frying, deep-frying, steaming, braising, roasting, and bulk preparation of fried rice and noodles.
Yield & Portion Control: Accurately calculate ingredient yields and manage portioning across all dishes.
Cost Management: Strong understanding of Food Cost with a proven track record in cost and wastage control.
Workflow & Logistics: Plan prep work, production workflows, food service timelines, and manpower allocation.
Team Leadership: Lead a team of chefs and kitchen assistants to successfully fulfill high-volume orders.
Menu Design & R&D: Independently develop and refine new dishes. Design buffet menus tailored to the Singapore market, client preferences, and target cost metrics.
Recipe Standardization: Standardize newly developed dishes, including establishing recipes, ingredient ratios, preparation workflows, and presentation standards.
Continuous Improvement: Continuously improve the taste, presentation, and batch production efficiency of dishes while keeping costs controlled.

Requirements:

Proven experience working in Chinese cuisine kitchens, catering, buffets, or institutional/group dining.
Capable of independently handling bulk production and food output for 100 to 300 people.
Strong awareness of food safety regulations and kitchen hygiene standards.
Food Safety Course Level 3 is not mandatory but highly preferred.
Highly responsible with strong execution skills and capable of handling multiple concurrent orders during peak service times.