Job Description

1. Oversee the overall culinary operations of the establishment, ensuring the highest standards of food quality, presentation, and taste.

2. Develop and implement innovative and appealing menu items, considering customer preferences, dietary restrictions, and seasonal ingredients.

3. Stay abreast of culinary trends and industry best practices to continuously enhance the menu offerings and maintain a competitive edge.

4. Recruit, train, and manage kitchen staff, including chefs, cooks, and kitchen assistants.

5. Provide leadership and guidance to the culinary team, fostering a positive and collaborative work environment.

6. Conduct regular performance evaluations, set goals, and implement strategies for professional development.

7. Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.

8. Ensure compliance with food safety and sanitation standards, as well as adherence to health regulations.

9. Monitor and manage inventory levels, order supplies, and control costs to meet budgetary constraints.

10. Implement and maintain quality control procedures to ensure consistency in food preparation

Note: Highly preferred candidates with experience as a Chinese Chef. Preference will be given to those with strong knowledge of Chinese cuisine and food preparation techniques.

Duty 10 hours