HEAD CHEF

Key Responsibilities

• Lead and manage daily kitchen operations for the zichar stall.
• Plan, prepare and cook a wide variety of zichar dishes, including live seafood items, to maintain authentic taste and quality.
• Ensure proper handling, storage and preparation of live seafood in accordance with NEA standards.
• Develop and update menus in collaboration with management, ensuring creativity while controlling food cost.
• Maintain food hygiene, safety and cleanliness standards in compliance with NEA and company SOPs.
• Manage inventory, stock ordering and cost control to achieve stall profitability.
• Plan and manage the monthly staff roster to ensure adequate manpower coverage.
• Supervise, train and motivate kitchen staff, including scheduling and task delegation.
• Coach and develop a multi-national team of kitchen staff to ensure consistency, efficiency and teamwork.
• Coordinate closely with the service team to ensure smooth order flow and customer satisfaction.
• Monitor portion control, wastage and food presentation standards.

Requirements (Qualification & Experience)

• At least 5 years of relevant F&B experience, with a minimum of 2 years in a supervisory/lead chef role in a Zichar or Chinese kitchen environment.
• Professional culinary qualification or equivalent hands-on training/experience in Chinese cuisine preferred.
• Strong culinary skills with knowledge of wok-frying, stir-fry, soups, meats, sauces and live seafood preparation.
• Hands-on leader with proven ability to manage kitchen staff and operations in a fast-paced food court environment.
• Good understanding of food costing, inventory management and kitchen operations.
• Ability to work long hours, weekends and public holidays as per operational needs.
• Proficiency in both English and Chinese is required to liaise with foreign kitchen staff, suppliers, and management effectively.
• Proven ability to lead, train, plan rosters, and manage a multi-national team.
• Candidates should note that this is a non-halal establishment.
• Possess a valid food hygiene / Audit certificate.