Kitchen Leadership: Lead, train, and mentor a team of talented chefs and kitchen staff, fostering a positive and collaborative working environment.
Menu Creation: Develop, plan, and execute seasonal, innovative menus that reflect both current food trends and timeless classics, while aligning with restaurant goals and customer preferences.
Operational Excellence: Ensure smooth kitchen operations, from preparation to service, managing kitchen efficiency, food quality, and consistency under pressure.
Food Quality Control: Oversee the preparation and presentation of dishes, ensuring they meet high standards for taste, quality, and appearance.
Cost Management: Control food costs and waste, monitor inventory, and work with suppliers to ensure the kitchen stays within budget while maintaining quality.
Health & Safety: Enforce strict adherence to food safety and sanitation guidelines, ensuring compliance with all relevant regulations.
Customer Satisfaction: Work closely with front-of-house staff to ensure that dishes are delivered timely and to customers satisfaction, ensuring a superior dining experience.
Requirements:
At least 5-8 years in Nyonya and Thai cuisine experience
Strong background in Asian/Peranakan cuisine preferred
Strong knowledge of all aspects of kitchen operations, including food preparation, presentation, safety standards, and team management.
Expertise in menu development, food costing, and inventory management.
Creative with a passion for introducing new dishes, flavors, and dining experiences.
Exceptional leadership skills with the ability to inspire and motivate a team.
Strong communication skills, with the ability to collaborate with staff, suppliers, and management.
In-depth knowledge of food safety and sanitation guidelines.
Able to speak a foreign language such as Thai or Japanese will be an added advantage.
