Head Chef

Description

This position involves leading culinary operations within a Chinese cuisine restaurant, with a focus on creating new dishes and maintaining high standards of food quality and efficiency. You'll be responsible for managing inventory, controlling costs, and ensuring a safe and hygienic kitchen environment.

Responsibilities and Duties

- Menu Development and Innovation: -Create new menu items based on development requests and enhance existing products. -Identify and incorporate current market trends and innovative culinary ideas. - Operational Management: - Control food costs through effective planning and execution. - Manage daily food and supply orders. - Conduct regular inventory checks. - Ensure all food preparation areas are clean and meet company standards. - Maintain awareness of current promotions and new menu items. - Safety and Compliance: - Ensure procedures for supplies, equipment, and work areas comply with safety standards and company policies. - Minimize food waste through accurate product measurements. - Team Leadership and Training: - Maintain a strong understanding of standard food preparation techniques through continuous training. - Train and mentor junior kitchen team members. - Adhere to all company policies and procedures.

Qualifications and Requirements

- Experience: - Minimum 3 years of experience managing operations in Chinese cuisine restaurants, with a focus on Hunan or Sichuan cuisine. - Knowledge and Skills: - Strong understanding of Chinese culture, dining habits, and customer service expectations. - Ability to control food costs and manage inventory. - Knowledge of food safety and hygiene standards. - Leadership and training skills. - Personal Attributes: - Mature and positive attitude. - Strong initiative and leadership abilities. - Work Requirements: - Ability to work weekends and public holidays.

Working Condition

Salary

Basic Salary 3800