Head Chef

Responsibilities

• Lead and supervise the daily operations of the kitchen, ensuring efficient workflow and high food quality.
• Train, mentor, and develop kitchen staff by assigning duties, providing guidance, and conducting on-the-job training.
• Plan and curate menus while ensuring consistency, quality, and cost-effectiveness.
• Oversee food preparation and cooking to ensure compliance with recipes, presentation standards, and quality requirements.
• Manage food costs, labour costs, inventory, procurement, and overall kitchen profitability.
• Prepare staff work schedules and allocate manpower based on operational needs.
• Ensure compliance with food safety, workplace safety, hygiene, and sanitation standards.
• Coordinate with management to ensure smooth kitchen operations and resolve operational issues.
• Monitor stock levels, receive supplies, and maintain proper storage of food and kitchen materials.
• Perform any other duties assigned by Management.

Requirements

• Proven experience as a Head Chef or Executive Chef in a high-volume kitchen.
• Strong knowledge of kitchen management, food costing, inventory control, and menu planning.
• Extensive culinary experience with a strong understanding of cooking techniques, ingredients, recipes, kitchen equipment, and food preparation procedures.
• Expertise in Asian and Chinese cuisine.
• Excellent leadership, communication, and team management skills.
• Strong organisational and problem-solving abilities with the ability to make decisions under pressure.
• Physically well and able to work in a fast-paced kitchen environment.
• Willing to work rotating shifts, weekends, and public holidays as required.