Head Chef

Description

Lead and manage the kitchen team, ensuring quality, presentation, and efficiency in all operations while overseeing menu planning, cost control, and compliance with safety standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Supervise daily kitchen activities, including food preparation, plating, and presentation - Manage, train, and inspire the kitchen staff, fostering teamwork and positive environment - Oversee ordering, storage, and inventory control to ensure freshness and manage costs - Collaborate with Executive Chef on menu development and seasonal updates - Ensure compliance with health, safety, and sanitation standards - Monitor and manage kitchen expenses, including food costs and waste reduction

Qualifications and Requirements

- Proven culinary expertise in Chinese cuisine - Strong leadership and team management abilities - Ability to plan menus and incorporate seasonal/customer preferences - Knowledge of food safety and sanitation practices - Strong organizational and cost management skills

Qualification

Experience

5 years (Middle Management level)