Head Chef

Singapore, Singapore

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Minimum 5-year experience in Shanghai Dim Sum in terms of Xiao Longbao, Pan-fried Bun and Wonton etc. Training provided.
Responsible for overseeing the outlet culinary operations in Chinese cuisine
Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
Plan and implement initiatives on food cost control and new launching to improve sales revenue
Assist in training and development of the culinary team
Meet QA score based on Singapore Food Agency requirements
Fulfill corporate administrative duties
Carry out any other duties as when assigned by the Management

Requirement:

Familiar with wrapping Xiao Longbao, Pan-fried Bun, cook noodle/wonton dishes.
At least 5 years of experience in quick service restaurants
Knowledge in HACCP and proficient in Microsoft Office applications
Good interpersonal, communication and supervisory skills
6 working days per week with rotating shift including weekends and public holidays

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