Job Description

Responsibilities:

Plan, develop, and execute menus that showcase rich, authentic flavours and high-quality ingredients. Ensure consistency, creativity, and excellence in food preparation, taste, and presentation. Oversee daily kitchen operations, including production, plating, and service coordination. Lead and train the culinary team to maintain high performance and teamwork. Monitor inventory levels, food wastage, and kitchen cost efficiency. Ensure compliance with hygiene, food safety, and sanitation standards (SFA/NEA regulations). Work closely with management to design seasonal menus, specials, and promotions. Conduct regular tasting sessions and maintain quality control across all dishes. Manage supplier relationships and sourcing of ingredients. Oversee kitchen budgeting, cost control, and purchasing to ensure profitability. Any other duties as assigned

Requirements

Minimum 5 years of culinary experience, with at least 2 years in a Head Chef or Executive Chef role. Experience working in a Restaurant Setting would be an added advantage. Strong understanding of Asian or heritage-style cuisine preferred. Strong leadership, organization, and communication skills. * Excellent understanding of kitchen operations, food cost management, and hygiene standards.