Head Chef (Chinese Cuisine)

1. Kitchen Operations and Food Quality Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods. Ensure consistent execution of recipes, plating standards, and portion sizes. Conduct regular quality checks on food preparation, taste, and presentation. Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines). 2. Menu Development Collaborate with the Executive Chef and management on menu planning and seasonal specials. Innovate and introduce new dishes aligned with the brand’s concept and customer preferences. Conduct food tastings, standardization, and recipe costing for all new menu items. 3. Team Leadership and Training Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture. Schedule and manage manpower planning, ensuring adequate coverage. Conduct performance evaluations, provide coaching, and support skill development for junior cooks. 4. Inventory, Costing and Budget Control Oversee inventory management, including ordering, receiving, and stock rotation (FIFO). Ensure cost control through portion management, waste minimization, and supplier coordination. Work with management on food cost targets, budgeting, and monthly cost analysis. 5. Health, Safety & Compliance Ensure compliance with all food safety, hygiene, and workplace safety regulations. Conduct regular kitchen audits and ensure proper maintenance of equipment. Enforce safe working practices and coordinate with management on any repair needs. 6. Coordination & Communication Work closely with front-of-house teams to ensure seamless service delivery. Communicate daily specials, menu changes, and operational needs clearly to all staff. Attend management meetings and contribute operational insights. REQUIREMENTS At least 5–8 years of kitchen experience , with 2–3 years in a supervisory or lead role . Strong culinary knowledge and experience in Western & Asian cuisine would be advantages Proven leadership and team management skills. Excellent understanding of food costing, inventory control, and operational KPIs. Strong organizational skills and ability to perform under pressure. Valid Food Hygiene Certificate (WSQ).