CHEF

We are seeking an experienced culinary leader who is passionate about Chinese Zichar cuisine and has a proven ability to manage a busy kitchen. The ideal candidate combines exceptional wok skills, strong seafood expertise, commercial awareness, and inspiring leadership to consistently deliver outstanding food and build a high-performing kitchen team. The Chef will uphold our commitment to quality, efficiency, innovation, and warm hospitality, ensuring every guest enjoys a memorable dining experience.

KEY ROLES & RESPONSIBILITIES

1. Kitchen Leadership & Operations

• Lead and manage all daily kitchen operations.
• Ensure smooth kitchen workflow during lunch and dinner service.
• Coordinate all kitchen sections including Wok Station, BBQ, Frying, Soup, Cold Kitchen, Seafood Preparation, and Food Preparation.
• Maintain high productivity during peak dining periods.
• Ensure dishes are served promptly while maintaining quality standards.
• Conduct daily pre-service briefings with the kitchen team.

2. Culinary Excellence

• Maintain the highest standards of taste, consistency, and presentation for every dish.
• Standardise recipes, cooking methods, seasoning, and plating.
• Ensure signature dishes are consistently prepared according to company standards.
• Personally oversee premium seafood and speciality dishes.
• Conduct daily tasting to ensure quality before service.
• Continuously improve recipes based on customer feedback.

3. Menu Development & Innovation

• Develop new Zi Char dishes and seasonal specials.
• Create innovative seafood dishes while preserving authentic Chinese flavours.
• Introduce festive and promotional menus.
• Analyse food trends and customer preferences.
• Recommend profitable new menu items.
• Standardise recipe cards and cooking procedures.

4. Seafood & Ingredient Quality Control

• Inspect the freshness and quality of all seafood, meat, vegetables, sauces, and dry goods upon delivery.
• Ensure premium seafood is properly handled and stored.
• Monitor live seafood tanks (where applicable).
• Work closely with suppliers to source quality ingredients.
• Reject products that do not meet quality standards.
• Maintain proper stock rotation using FIFO.

5. Food Cost & Inventory Management

• Achieve targeted food cost percentages.
• Monitor daily ingredient usage.
• Minimise food wastage through effective production planning.
• Conduct weekly and monthly inventory checks.
• Forecast purchasing requirements.
• Control over-portioning and unnecessary waste.
• Work with suppliers to secure competitive pricing without compromising quality.

6. Team Leadership & Staff Development

• Recruit, train, mentor, and supervise all kitchen staff.
• Build a strong and disciplined kitchen team.
• Coach junior chefs in wok skills, knife skills, food preparation, and plating.
• Develop future Sous Chefs and Kitchen Supervisors.
• Conduct regular performance evaluations.
• Foster teamwork, respect, and professionalism.

6. Team Leadership & Staff Development

• Recruit, train, mentor, and supervise all kitchen staff.
• Build a strong and disciplined kitchen team.
• Coach junior chefs in wok skills, knife skills, food preparation, and plating.
• Develop future Sous Chefs and Kitchen Supervisors.
• Conduct regular performance evaluations.
• Foster teamwork, respect, and professionalism.

7. Food Safety & Hygiene

• Ensure full compliance with Singapore Food Agency (SFA) regulations.
• Maintain excellent kitchen cleanliness at all times.
• Ensure compliance with HACCP principles and food hygiene standards.
• Conduct regular cleaning inspections.
• Ensure all kitchen staff maintain proper hygiene and wear appropriate uniforms.
• Monitor food temperatures, storage conditions, and sanitation procedures.
• Prepare the kitchen for internal and external audits.

8. Cost & Profitability Management

• Monitor labour productivity.
• Control overtime and scheduling efficiently.
• Analyse food cost reports and identify improvement opportunities.
• Maximise gross profit through efficient kitchen management.
• Reduce unnecessary operational expenses.

9. Customer Satisfaction

• Ensure every dish leaving the kitchen meets company quality standards.
• Respond promptly to customer feedback regarding food quality.
• Investigate complaints and implement corrective actions.
• Work closely with the Front-of-House team to ensure excellent guest experiences.

REQUIREMENTS

• Minimum 8 years of experience in Chinese cuisine.
• Proven experience in a high-volume Zi Char or Chinese seafood restaurant.
• Strong expertise in wok cooking, seafood preparation, and traditional Chinese cooking techniques.
• Passionate about Chinese cuisine.
• Takes pride in delivering exceptional food quality.
• High integrity and accountability with a positive attitude.