Oversee the daily operations of the kitchen, including food preparation, cooking, plating, and quality control.
Develop menus, seasonal specialties, and innovative dishes, ensuring they meet the restaurant's standards and positioning.
Manage kitchen staff, including sous chefs, line cooks, prep cooks, and assistants, providing training, scheduling, performance guidance, and team building.
Handle food cost management, inventory control, procurement coordination, and supplier liaison to maintain quality and cost efficiency.
Ensure strict compliance with food safety, hygiene, kitchen safety, and labor regulations.
Supervise kitchen equipment maintenance and cleanliness, ensuring a smooth workflow and organized environment.
Collaborate with restaurant management to set operational goals, such as sales targets, cost control, and customer satisfaction, and provide regular reports and analysis.
Perform other kitchen and operational duties as assigned by management.
Job Requirement:
Food safety and hygiene certification (e.g., WSQ Food Safety Certificate, Chef Certification) is an advantage.
Minimum 5 years of experience as a senior chef, head chef, or master chef some high-end or specialty cuisines may require 8-15 years.
Experience in Chinese cuisine type or multi-cuisine experience is preferred.
Menu development and innovation skills to create appealing dishes.
Kitchen team management, scheduling, training, and performance evaluation abilities.
Food cost control, inventory management, and supplier coordination.
Knowledge of food safety, hygiene regulations, and kitchen safety standards.
Ability to work under pressure and adapt in high-stress environments.
Strong interpersonal and communication skills multilingual abilities
Attention to detail, high-quality standards, and strong time management and organizational skills.
Willingness to work shifts, weekends, and public holidays.
Ability to work in high-temperature, humid, and oily kitchen environments.
Maintain hygiene, safety, and cleanliness standards.
