Head / Sous Chef

Description

We are seeking an experienced Head / Sous Chef to lead kitchen operations at a seafood-focused restaurant in Farrer Park. The role requires at least 10 years of culinary experience, with strong leadership skills in menu innovation, seafood purchasing, and kitchen management. You will be responsible for ensuring food quality, leading the team, and driving product innovation to enhance the dining experience. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Prepare food according to standard procedures and service quality * Create new dishes and special menus for VIP customers * Lead kitchen team in menu design, product planning, and innovation * Manage food purchasing, seafood sourcing, and storage * Oversee food production processes from preparation to service * Ensure food safety, hygiene, and consistency in quality * Train and mentor new staff to uphold standards * Collaborate with management on operational improvements * Prepare appropriate quantities of food according to demand

Qualifications and Requirements

* At least 10–15 years of professional kitchen experience * Proven ability to innovate and create new menus * Strong leadership and team collaboration skills * Knowledge of seafood handling and daily purchasing * Ability to work effectively in a fast-paced environment * Positive working attitude and commitment to excellence

Working Condition

Working hours

Full-time role, 5.5-day work week including weekends and public holidays