Key Responsibilities

1. Manage and oversee the daily operations of the kitchen.
2. Plan, develop, and execute menu items while maintaining food quality and consistency.
3. Supervise, train, and motivate kitchen staff.
4. Monitor food preparation, cooking processes, and presentation standards.
5. Ensure compliance with food hygiene, food safety, and workplace safety regulations.
6. Control food costs, inventory levels, and minimize wastage.
7. Order and manage kitchen supplies, ingredients, and equipment.
8. Maintain cleanliness and organization of the kitchen at all times.
9. Coordinate with management regarding menu planning, promotions, and operational improvements.
10. Handle customer feedback related to food quality and dining experience.
11. Schedule kitchen staff and manage manpower requirements.
12. Ensure all dishes are prepared and served according to company standards.

Requirements

• Proven experience as a Head Chef or Senior Chef.
• Strong leadership and team management skills.
• Knowledge of food safety and hygiene standards.
• Ability to work in a fast-paced environment.
• Good organizational and communication skills.
• Experience in Chinese cuisine is an advantage.