CHEF CHINESE CUISINE

Responsibilities:

• Oversee all kitchen operations, including food preparation, cooking, and presentation, ensuring top-quality standards and consistency.

• Design and develop menus (including mixed rice/economic rice menu planning), highlighting authentic Chinese and live seafood specialties while staying current with culinary trends.

• Must have experience in planning mixed rice/economy rice menus, with the ability to create diverse and cost-effective mixed rice meal sets.

• Manage food costs, inventory, and procurement to maximize profitability without compromising quality.

• Strictly adhere to food hygiene, safety, and workplace health regulations, maintaining a clean and organized kitchen.

• Lead, train, and motivate the kitchen team, fostering a collaborative and positive work environment.

Requirements:

• Minimum 5 years of experience in Chinese cuisine and live seafood, including mixed rice/economy rice operations.

• Proven ability in mixed rice menu planning, with expertise in designing varied and cost-efficient meal sets.

• Strong skills in menu creation, recipe development, and culinary innovation.

• Valid food hygiene certification.

• Excellent leadership and team management abilities.

• Proficient in food cost control and kitchen budgeting.

• Fluent in Mandarin (spoken) with basic English reading/writing skills.

• Willing to work 6 days a week, 12-hour shifts (including weekends/public holidays).