Head Chef

Key Responsibilities:

• Lead and manage the entire kitchen team, ensuring smooth daily operations.
• Develop, standardize, and maintain authentic Asian menus (Chinese, Japanese, Thai, Korean, Pan-Asian).
• Monitor food preparation, presentation, and portion control to maintain high-quality standards.
• Introduce innovative dishes aligned with current food trends and customer preferences.

• Recruit, train, mentor, and motivate kitchen staff, ensuring skill development and retention.
• Conduct regular performance evaluations and manage shift schedules effectively.
• Promote a culture of teamwork, respect, and continuous improvement.

• Monitor food costs, labor costs, and wastage to achieve financial targets.
• Maintain inventory and ensure timely procurement of high-quality ingredients.
• Negotiate with suppliers for best pricing while maintaining quality standards.

• Ensure compliance with food safety, hygiene, and sanitation standards, or local regulations.
• Conduct regular kitchen inspections and audits.
• Implement safety procedures to prevent accidents and maintain a safe working environment.

• Collaborate with F&B and marketing teams for promotions, special events, and menu launches.
• Ensure guest satisfaction by maintaining quality, taste, and consistency in all dishes.
• Gather feedback and adjust offerings accordingly.

Qualifications & Experience:

• Diploma or Degree in Culinary Arts, Hospitality Management, or equivalent.
• Minimum 8–10 years of professional experience in Asian cuisine; at least 3–5 years in a senior chef role.
• Proven expertise in authentic Asian cooking techniques and menu innovation.
• Strong leadership, team management, and communication skills.
• Proficiency in kitchen operations, budgeting, and inventory control.