Head of Kitchen

Your tasks

• Proven ability to lead, train, and supervise kitchen staff.
• Good knowledge of Chinese, Taiwanese, and Asian cuisine is preferred.
• Able to develop menus, standardize recipes, and maintain food quality.
• Strong understanding of food costing, portion control, and wastage management.
• Able to manage stock control, purchasing, and ingredient quality.
• Skilled in maintaining kitchen cleanliness and food safety standards.
• Creative, disciplined, detail-oriented, and able to work under pressure.
• Culinary or hospitality education is an advantage.

Requirements

• Minimum 3–5 years of experience in professional kitchen operations.
• Previous experience as a Head Chef, Sous Chef, or Kitchen Manager is preferred.
• Strong leadership and team management skills.
• Good knowledge of kitchen operations, menu planning, and food preparation.
• Experience managing food costs, inventory, and kitchen budgets.
• Strong understanding of food safety, hygiene, and sanitation standards.
• Able to manage kitchen operations in a fast-paced environment.
• Good communication and problem-solving skills.
• Willing to work flexible hours, including weekends and public holidays.

Skills:

• Customer Service
• Microsoft Office
• Western Restaurant
• Restaurant Management
• Microsoft Excel
• Kitchen Supporting Design
• Teamwork
• Administration
• Catering Management
• Microsoft Word