HEAD CHEF (CHINESE CHEF)

Plan, prepare, and supervise all Chinese dishes to ensure authentic taste, quality, and presentation.

Develop new menu items and seasonal offerings in alignment with customer preferences and company standards.

Ensure portion control and standard recipes are strictly followed.

Monitor and maintain food quality, taste, and freshness throughout service.

Oversee daily kitchen operations, including mise en place, cooking, and plating.

Manage kitchen schedules, staff assignments, and workflow for efficiency.

Ensure kitchen equipment and tools are properly maintained and in good working condition.

Monitor stock levels, food cost, and wastage; implement effective inventory control measures.

Staff Supervision and Training

Lead, train, and motivate kitchen staff to maintain high performance standards.

Conduct regular briefings, performance evaluations, and skills development sessions.

Ensure teamwork and discipline are maintained within the kitchen.

Hygiene and Safety Compliance

Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP / ISO / client-specific requirements).

Conduct regular kitchen inspections and maintain cleanliness at all times.

Administrative Duties

Prepare daily, weekly, and monthly reports on kitchen performance, menu feedback, and cost analysis.

Participate in budgeting and forecasting for kitchen operations.

Client and Quality Assurance

Ensure all food served meets client expectations and company standards.

Coordinate with management and clients for special events, menu changes, and feedback implementation.

Support audits and inspections related to food safety and client requirements.

We are passionate about what we do and are dedicated to providing our clients with the highest quality service. We aspire to be a truly great company and to set the benchmark against which other companies will be judged.

Perks and benefits : Miscellaneous allowance, staff meal, good incentives, accommodation.

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