Company Overview / Employee Value Proposition
Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn't just a transaction it is part of our DNA. About the Restaurant Our newly opened fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.
Job Summary
Lead culinary operations by managing menu development, kitchen team performance, and cost control to deliver exceptional dining experiences aligned with the restaurant's concept and financial goals.
Responsibilities
- Develop creative and appealing menus that align with the restaurant's concept to enhance branding and drive sales growth
- Collaborate with the Executive Chef to strategize pricing and maximize revenue from food and beverage offerings
- Manage menu creation, plating design, and inventory control to ensure operational efficiency and quality consistency
- Establish and uphold rigorous food quality and production standards to maintain consistency across all dishes
- Implement cost-control measures to minimize food expenses while preserving quality ensure accurate financial reporting
- Enforce kitchen rules and procedures to maintain compliance with operational standards and safety regulations
- Maintain the highest standards of kitchen and food hygiene to ensure a safe and sanitary environment
- Coordinate with front-of-house staff to ensure timely and efficient delivery of dishes, enhancing guest satisfaction
- Engage with customers to address concerns and special requests, ensuring exceptional food and service quality
- Oversee kitchen team operations including work schedule planning, cost control, and performance management
- Guide and train chefs by identifying ongoing training needs and fostering professional development
- Conduct interviews, performance appraisals, and coaching sessions to build a high-performing culinary team
- Adapt to flexible work hours including shifts, split shifts, weekends, and public holidays to meet operational demands
- Perform additional duties as assigned to support restaurant success
Preferred competencies and qualifications
- Degree or Skills Certificate in Culinary Arts, Restaurant Management, or Operations
- Minimum 10 years of relevant culinary experience, preferably including team management
- Comprehensive knowledge of culinary specialties and general kitchen functions
- Experience in preopening teams is advantageous
- Proven ability to control costs related to food, equipment, labor, and waste to meet quality and financial targets
- Demonstrated creativity and innovation in menu design, preparation, and presentation
- Strong multitasking and time management skills to handle dynamic kitchen environments
- Effective leadership skills to motivate and lead culinary teams
- Excellent communication and interpersonal skills to foster collaboration and customer engagement
- Strong understanding and practical application of Hazard Analysis Critical Control Points (HACCP) standards
