Head Chef

• Responsible for overall kitchen management, including staff scheduling, attendance, and work allocation.
• Ensure food quality and consistency, with stable taste and timely service.
• Develop menus, regularly create new dishes, control food costs and gross profit margins.
• Oversee food safety, kitchen hygiene, and equipment maintenance to ensure no safety incidents.
• Train and evaluate kitchen staff to improve overall team skills.

• 30–40 years old, healthy, with a valid health certificate.
• 8+ years of kitchen experience, including at least 3 years as a Head Chef.
• Proficient in Fusion Cuisine (e.g., Asian-Western fusion), able to independently develop new dishes.
• Strong sense of responsibility, with good management and communication skills.

Negotiable (meals included)

Cooking test required for interview. Please...