Restaurant Executive Chef

Description

Seeking an experienced Restaurant Executive Chef to lead kitchen operations, develop creative menus, maintain food quality standards, and manage the culinary team for its Chinese restaurant. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Manage menu creation, plating design, and inventory - Develop creative menus that align with the restaurant’s concept - Work with Executive Chef to strategize and maximize revenue through pricing - Maintain consistency and high standards in all dishes - Control food expenses and implement cost-control measures - Enforce kitchen rules and ensure adherence to standards and procedures - Ensure kitchen hygiene and timely delivery of dishes - Coordinate with front-of-house staff for seamless service - Interact with customers to address concerns or special requests - Oversee kitchen team operations, work schedules, and cost control - Train chefs, conduct interviews, appraisals, and coaching sessions

Qualifications and Requirements

- Degree or Skills Certificate in Culinary Arts/Restaurant Management preferred - Minimum 10 years of relevant experience, preferably with team management - Comprehensive knowledge of specialty and general culinary functions - Proven track record of cost control including food, equipment, labor, and waste - Creativity and innovation in menu design, preparation, and presentation - Strong multitasking and time management abilities - Excellent leadership, communication, and interpersonal skills - Knowledge and execution of HACCP standards - Flexibility to work shifts, split shifts, weekends, and public holidays