Head Chef

Responsibilities:

• Oversee the whole kitchen operations.
• Manage kitchen team, including discipline and performance reviews.
• Lead and mentor kitchen staff, fostering a collaborative work environment, to achieve high performance and maximum productivity.
• Supervise food preparation and culinary activities, ensuring high standards of food quality and presentation.
• Create and innovate menus that reflect seasonal ingredients and culinary trends.
• Maintain kitchen cleanliness and equipment maintenance.
• Uphold high standards of food quality, hygiene, cleanliness, and safety at all times.
• Collaborate with management and marketing teams to plan and execute special promotions and events.
• Plan and follow up on staff training and development.
• Achieve business goals related to payroll, food costs, and inventory management.
• Ensure compliance with safety standards and sanitation regulations.
• Provide culinary instruction and demonstrate techniques.
• Perform other related duties and ad hoc assignments as required.

 Requirements:

• Minimum of 10 years of chef experience, with at least 5 years in a supervisory or managerial role in hotels or clubs.
• Strong supervisory and leadership skills.
• Good communication and kitchen management abilities.
• Self-motivated with a strong sense of responsibility.
• Ability to work under pressure as both a leader and team player.
• Passion for food, with a strong work ethic and dedication.
• Creative and innovative approach to food development.
• Customer-oriented and growth mindset.

Benefits:

• 8 Rest days per month
• Discretionary Bonus
• Free Duty meal
• 12 Days Annual Leave, Full Paid Paternity Leave, Marriage Leave & Compassionate Leave
• Medical Insurance (Outpatient & Hospitalization)
• F&B Staff Discount, Staff Rates on Overseas Accommodation
• On-the-job Training & Training Subsidy