Chef

We are seeking an experienced culinary leader who is passionate about Chinese Zichar cuisine and has a proven ability to manage a busy kitchen. The ideal candidate combines exceptional wok skills, strong seafood expertise, commercial awareness, and inspiring leadership to consistently deliver outstanding food and build a high-performing kitchen team. The Chef will uphold our commitment to quality, efficiency, innovation, and warm hospitality, ensuring every guest enjoys a memorable dining experience. KEY ROLES & RESPONSIBILITIES 1. Kitchen Leadership & Operations Lead and manage all daily kitchen operations. Ensure smooth kitchen workflow during lunch and dinner service. Coordinate all kitchen sections including Wok Station, BBQ, Frying, Soup, Cold Kitchen, Seafood Preparation, and Food Preparation. Maintain high productivity during peak dining periods. Ensure dishes are served promptly while maintaining quality standards. Conduct daily pre-service briefings with the kitchen team. 2. Culinary Excellence Maintain the highest standards of taste, consistency, and presentation for every dish. Standardise recipes, cooking methods, seasoning, and plating. Ensure signature dishes are consistently prepared according to company standards. Personally oversee premium seafood and speciality dishes. Conduct daily tasting to ensure quality before service. Continuously improve recipes based on customer feedback. 3. Menu Development & Innovation Develop new Zi Char dishes and seasonal specials. Create innovative seafood dishes while preserving authentic Chinese flavours. Introduce festive and promotional menus. Analyse food trends and customer preferences. Recommend profitable new menu items. Standardise recipe cards and cooking procedures. 4. Seafood & Ingredient Quality Control Inspect the freshness and quality of all seafood, meat, vegetables, sauces, and dry goods upon delivery. Ensure premium seafood is properly handled and stored. Monitor live seafood tanks (where applicable). Work closely with suppliers to source quality ingredients. Reject products that do not meet quality standards. Maintain proper stock rotation using FIFO. 5. Food Cost & Inventory Management Achieve targeted food cost percentages. Monitor daily ingredient usage. Minimise food wastage through effective production planning. Conduct weekly and monthly inventory checks. Forecast purchasing requirements. Control over-portioning and unnecessary waste. Work with suppliers to secure competitive pricing without compromising quality. 6. Team Leadership & Staff Development Recruit, train, mentor, and supervise all kitchen staff. Build a strong and disciplined kitchen team. Coach junior chefs in wok skills, knife skills, food preparation, and plating. Develop future Sous Chefs and Kitchen Supervisors. Conduct regular performance evaluations. Foster teamwork, respect, and professionalism. 6. Team Leadership & Staff Development Recruit, train, mentor, and supervise all kitchen staff. Build a strong and disciplined kitchen team. Coach junior chefs in wok skills, knife skills, food preparation, and plating. Develop future Sous Chefs and Kitchen Supervisors. Conduct regular performance evaluations. Foster teamwork, respect, and professionalism. 7. Food Safety & Hygiene Ensure full compliance with Singapore Food Agency (SFA) regulations. Maintain excellent kitchen cleanliness at all times. Ensure compliance with HACCP principles and food hygiene standards. Conduct regular cleaning inspections. Ensure all kitchen staff maintain proper hygiene and wear appropriate uniforms. Monitor food temperatures, storage conditions, and sanitation procedures. Prepare the kitchen for internal and external audits. 8. Cost & Profitability Management Monitor labour productivity. Control overtime and scheduling efficiently. Analyse food cost reports and identify improvement opportunities. Maximise gross profit through efficient kitchen management. Reduce unnecessary operational expenses. 9. Customer Satisfaction Ensure every dish leaving the kitchen meets company quality standards. Respond promptly to customer feedback regarding food quality. Investigate complaints and implement corrective actions. Work closely with the Front-of-House team to ensure excellent guest experiences. REQUIREMENTS Minimum 8 years of experience in Chinese cuisine. Proven experience in a high-volume Zi Char or Chinese seafood restaurant. Strong expertise in wok cooking, seafood preparation, and traditional Chinese …