Head Chef

Key Responsibilities

• Lead and manage overall kitchen operations, including menu planning, food preparation, and presentation.
• Develop innovative and seasonal Chinese dishes while maintaining authenticity and consistency.
• Ensure food quality, hygiene, and safety standards are met in compliance with SFA regulations.
• Manage food cost control, stock ordering, and supplier relationships.
• Train, supervise, and motivate kitchen staff to maintain high performance.
• Collaborate with management to design menus for special events, promotions, and seasonal offerings.
• Monitor kitchen efficiency and implement process improvements where needed.