1. Kitchen & Staff Management Supervision:

a. Coordinate and direct the daily activities of cooks and prep workers.

b. Scheduling: Create staff shift schedules to ensure adequate coverage during peak service hours.

c. Training: Train new kitchen personnel in cooking techniques, recipe adherence, and safe equipment usage.

d. Leadership: Lead team morale, delegate tasks, and resolve conflicts.

2. Food Preparation & Quality Control:

a. Menu Planning: Develop recipes, plan menus, and determine food presentation and portion sizes.

b. Quality Assurance: Inspect raw and cooked food products to ensure they meet the highest taste and quality standards.

c. Execution: Prepare meals and execute complex dishes as required during service.

3. Inventory & Cost Control:

a. Purchasing: Estimate food requirements and order necessary ingredients and kitchen supplies.

b. Stock Management: Monitor inventory levels, oversee deliveries, and verify invoices against orders.

c. Cost Efficiency: Minimize food waste and monitor expenses to stay within the established budget.

4. Health & Safety Compliance:

a. Sanitation: Enforce strict hygiene, sanitation, and food safety standards

b. Maintenance: Inspect kitchen equipment for cleanliness and functionality, arranging repairs when necessary.

Key requirements:

1. Experience of atleast 17 years and must have worked as Head Cook for atleast 5 years in Restaurant

2. Must have specialized in Chinese Asian cuisine

3. Must have Commanding Personality, management & organizing skills