- Lead kitchen operations, ensuring consistency, efficiency, and food safety standards.
- Manage inventory, food costs, and waste reduction.
- Train and mentor staff on authentic cooking techniques and plating.
- Collaborate with management on promotions, seasonal menus, and customer feedback.
Requirement
- 5+ years of experience as a Chef in a high-volume restaurant.
- Startup/Pre-opening experience (preferred but not mandatory).
- Strong knowledge of Chinese culinary traditions, ingredients, and modern trends.
- Ability to design a kitchen layout and select equipment (woks, steamers, fryers, etc.).
- Fluent in menu costing, portion control, and kitchen hygiene/safety.
- Leadership skills to build and motivate a team.