CHEF

Job Summary

You will lead kitchen operations specializing in Sichuan, Northeastern, and Hunan cuisines, ensuring high-quality food preparation and timely service. You will drive menu planning, staff coordination, and kitchen safety to deliver exceptional dining experiences.

Responsibilities

• Lead kitchen operations to maintain excellent food quality and timely service across all shifts
• Plan menus strategically considering budget constraints and seasonal ingredient availability to optimize cost and variety
• Coordinate and support kitchen staff to ensure efficient workflow and adherence to culinary standards
• Train kitchen staff to prepare and cook all menu items consistently and to high standards
• Manage inventory by taking stock of ingredients and equipment, and place timely orders to maintain adequate supplies
• Enforce strict safety and sanitation standards to comply with health regulations and ensure a safe working environment
• Develop innovative recipes to refresh the menu and enhance customer satisfaction
• Monitor industry trends and incorporate relevant innovations to keep the menu competitive and appealing
• Collect and analyze customer and staff feedback to implement continuous improvements in kitchen operations
• Demonstrate flexibility by performing all kitchen roles as needed, including dishwashing and waste disposal
• Commit to working weekends, public holidays, and extended hours to meet operational demands