Chef

Description

Oversee kitchen operations with focus on Chinese cuisine and live seafood, including mixed rice/economy rice menu planning, ensuring food quality, cost efficiency, and team leadership. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee kitchen operations including food preparation, cooking, and presentation - Design and develop menus with focus on Chinese cuisine and live seafood specialties - Plan and manage mixed rice/economy rice menus with diverse, cost-effective meal sets - Manage food costs, inventory, and procurement for profitability - Ensure compliance with food hygiene, safety, and workplace health regulations - Maintain clean and organized kitchen environment - Lead, train, and motivate kitchen team members

Qualifications and Requirements

- Minimum 5 years of experience in Chinese cuisine and live seafood - Proven expertise in mixed rice/economy rice menu planning - Strong menu creation, recipe development, and culinary innovation skills - Valid food hygiene certification - Excellent leadership and team management skills - Proficient in food cost control and budgeting - Fluent in Mandarin (spoken) with basic English reading/writing - Willing to work 6 days a week, 12-hour shifts (including weekends and public holidays)