Job Description & Responsibilities
1. Kitchen & Daily Operations
- Lead and oversee all Back-of-House (BOH) kitchen operations to ensure smooth and efficient daily operations.
- Manage food preparation, cooking, plating and service according to company SOPs and quality standards.
- Ensure consistent taste, presentation, portion control and food quality across all dishes.
- Coordinate closely with the Restaurant Manager and FOH team to ensure smooth service, especially during peak periods.
- Monitor kitchen workflow, productivity and overall operational efficiency.
2. Chinese Cuisine & Menu Development
- Lead the preparation and execution of Chinese cuisine, ensuring authenticity, consistency and high food standards.
- Develop and improve recipes, dishes and menus in line with customer preferences and business objectives.
- Introduce new dishes and seasonal menu items where required.
- Standardise recipes, portion sizes and cooking methods across the kitchen.
- Ensure all dishes are prepared according to approved recipes and presentation standards.
3. Kitchen Team Management & Development
- Lead, supervise and motivate the kitchen team to achieve operational and food quality standards.
- Recruit, train and develop kitchen staff, including Commis Chefs, Demi Chefs, Chef de Partie and other BOH team members.
- Prepare staff schedules and ensure adequate manpower coverage during peak periods.
- Conduct performance evaluations and provide coaching and on-the-job training.
- Maintain discipline, teamwork and a positive working environment within the kitchen.
4. Food Cost, Inventory & Waste Control
- Monitor food costs and ensure effective control of ingredients and kitchen supplies.
- Manage inventory, purchasing, stock rotation and food storage.
- Work closely with suppliers and management to maintain consistent ingredient quality and competitive pricing.
- Minimise food wastage through proper portion control, preparation and stock management.
- Conduct regular stock checks and monitor food cost performance against budget.
5. Food Safety, Hygiene & Compliance
- Ensure strict compliance with SFA food safety, hygiene and sanitation requirements and company standards.
- Maintain high standards of kitchen cleanliness, personal hygiene and food handling.
- Ensure proper storage, labelling, temperature control and FIFO practices.
- Conduct regular kitchen inspections and promptly address any food safety or hygiene issues.
- Ensure kitchen equipment is properly maintained and safely operated.
6. Labour & Productivity Management
- Manage kitchen manpower effectively to achieve operational and labour cost targets.
- Optimise staff deployment according to business volume and peak periods.
- Monitor staff productivity and identify opportunities to improve kitchen efficiency.
- Control overtime and ensure manpower is utilised effectively.
7. Sales & Business Support
- Work closely with the Restaurant Manager and Operations Manager to support sales and profitability targets.
- Provide input on menu pricing, food costs, new dishes and kitchen-related promotions.
- Support promotional campaigns, special events and new menu launches.
- Monitor customer feedback relating to food quality and implement improvements where necessary.
8. Administrative & Reporting
- Ensure timely completion and submission of required kitchen reports and records.
- Maintain records relating to inventory, food costs, wastage, staff attendance and kitchen operations.
- Ensure compliance with company policies, SOPs and internal training requirements.
- Carry out other duties and responsibilities as assigned by Management.
Requirements
- Minimum 5-8 years of relevant kitchen experience, with proven experience as a Head Chef, Executive Chef or Senior Chef in Chinese F&B operations.
- Strong knowledge and practical experience in Chinese cuisine, preferably in a restaurant or multi-outlet F&B environment.
- Proven ability to lead, manage and develop a kitchen team.
- Strong knowledge of Chinese cooking techniques, ingredients, food preparation and presentation.
- Experience in menu development, recipe standardisation and food costing.
- Good understanding of food safety, hygiene and SFA requirements.
- Strong knowledge of inventory, purchasing, stock control and wastage management.
- Able to work effectively in a fast-paced, high-volume restaurant environment.
- Strong leadership, communication and problem-solving skills.
- Hands-on, responsible and able to lead by example.
- Willing to work weekends, public holidays and extended hours when required.
- Relevant culinary qualifications or professional chef certification will be an advantage.
- Candidates with experience in Chinese restaurant chains, banquet operations or multi-outlet F&B groups will have an added advantage.
