Head Chef

Key Responsibilities

• Lead and supervise the complete kitchen team and daily kitchen operations.
• Ensure consistent food quality, taste, presentation and portion standards.
• Plan and manage food preparation according to business requirements.
• Maintain high standards of food hygiene, cleanliness and kitchen safety.
• Manage kitchen inventory, stock levels and food wastage effectively.
• Monitor food cost and ensure proper utilization of kitchen resources.
• Train, guide and motivate kitchen staff to improve their performance.
• Ensure smooth coordination between the kitchen and restaurant/service team.
• Maintain discipline and proper workflow within the kitchen.
• Handle busy service periods efficiently and ensure timely food preparation.
• Support menu planning and introduce new dishes when required.
• Ensure all kitchen activities follow company standards and procedures

Required Skills

• Strong leadership and kitchen management skills.
• Excellent knowledge of food preparation and cooking techniques.
• Strong knowledge and practical experience in chinese cuisine, including ingredients, preparation techniques and cooking methods.
• Good understanding of food safety and hygiene standards.
• Ability to manage kitchen staff and work under pressure.
• Good communication and coordination skills.
• Strong organizational and problem-solving abilities.
• Knowledge of food cost, inventory and wastage control.

Candidate Requirements

• Minimum 10 years of relevant experience in the restaurant/hospitality industry.
• Bachelor in Hotel Management or equivalent qualification.
• Good Knowledge and hands on experience in Chinese cuisine is required.
• Previous experience in a Head Chef / Senior Chef role will be preferred.
• Strong team-handling and kitchen management experience.
• Passion for maintaining food quality and delivering a consistent dining experience.