Key Responsibilities:
- Lead and manage the entire kitchen team, ensuring smooth daily operations.
- Develop, standardize, and maintain authentic Asian menus (Chinese, Japanese, Thai, Korean, Pan-Asian).
- Monitor food preparation, presentation, and portion control to maintain high-quality standards.
- Introduce innovative dishes aligned with current food trends and customer preferences.
- Recruit, train, mentor, and motivate kitchen staff, ensuring skill development and retention.
- Conduct regular performance evaluations and manage shift schedules effectively.
- Promote a culture of teamwork, respect, and continuous improvement.
- Monitor food costs, labor costs, and wastage to achieve financial targets.
- Maintain inventory and ensure timely procurement of high-quality ingredients.
- Negotiate with suppliers for best pricing while maintaining quality standards.
- Ensure compliance with food safety, hygiene, and sanitation standards, or local regulations.
- Conduct regular kitchen inspections and audits.
- Implement safety procedures to prevent accidents and maintain a safe working environment.
- Collaborate with F&B and marketing teams for promotions, special events, and menu launches.
- Ensure guest satisfaction by maintaining quality, taste, and consistency in all dishes.
- Gather feedback and adjust offerings accordingly.
Qualifications & Experience:
- Diploma or Degree in Culinary Arts, Hospitality Management, or equivalent.
- Minimum 810 years of professional experience in Asian cuisine; at least 35 years in a senior chef role.
- Proven expertise in authentic Asian cooking techniques and menu innovation.
- Strong leadership, team management, and communication skills.
- Proficiency in kitchen operations, budgeting, and inventory control.
