HEAD CHEF

Responsibilities:

• Lead the kitchen team in preparing and serving a wide variety of high-quality soups and cantonese dishes.
• Develop and innovate soup recipes (traditional, contemporary, fusion) to enhance the menu.
• Ensure consistency in taste, presentation, and portion control across all soup dishes and other cantonese dishes.
• Oversee ingredient selection, stock preparation, and cooking methods to maintain authentic flavors.
• Manage daily kitchen operations, including food preparation, cooking, and plating.
• Monitor food cost, inventory, and wastage control related to soup production.
• Train, mentor, and supervise kitchen staff in soup preparation techniques.
• Ensure compliance with hygiene, safety, and food handling standards.
• Collaborate with management on seasonal menus, promotions, and new soup product launches.
• Maintain kitchen equipment and ensure smooth, efficient workflow.

Requirements:

• Proven experience as a Head Chef specializing in soups and cantonese cuisine.
• Strong knowledge of stock, broth, and soup-making techniques (traditional and modern).
• Creative flair for developing new recipes while maintaining classic standards.
• Leadership and team management skills.
• Ability to work in a fast-paced, high-volume environment.
• Strong organizational and time-management skills.
• Food hygiene and safety certification preferred.
• Flexible to work shifts, weekends, and public holidays.