CHEF

Job Summary

Lead kitchen operations by planning menus, managing staff, and ensuring high-quality Sichuan, Northeastern, and Hunan cuisine. Drive food quality, safety, and innovation while maintaining efficient stock control and adapting flexibly to all kitchen roles.

Responsibilities

• Plan menus considering budget constraints and seasonal ingredient availability to optimize cost and quality
• Oversee daily kitchen operations to ensure timely preparation and delivery of excellent-quality food
• Coordinate and assist kitchen staff to maintain smooth workflow and high performance
• Train kitchen staff to prepare and cook all menu items according to established recipes and standards
• Take inventory of ingredients and equipment, and place orders to maintain adequate stock levels
• Enforce strict safety and sanitation standards to comply with health regulations and ensure a clean kitchen environment
• Develop new recipes to refresh the menu and attract customers
• Monitor industry trends and incorporate relevant innovations into kitchen practices
• Collect and analyze customer feedback to implement continuous improvements in food quality and service
• Adapt flexibly to all kitchen roles, including dishwashing and waste disposal, to support team needs
• Work weekends and public holidays as required to meet operational demands
• Manage long working hours with resilience and dedication under high-pressure conditions

Preferred competencies and qualifications

• Demonstrated advanced knowledge of culinary arts with a portfolio of creative, unique dishes
• Proven leadership and interpersonal skills to motivate and manage kitchen teams effectively
• Expertise in multitasking to handle multiple kitchen activities simultaneously
• Strong work ethic and passion for delivering exceptional food experiences