Experience
- 5 to 7 years
- The applicants should have experience in the following business area(s): Restaurant, Hotel
Education
- HSC
- SSC
Requirements
- 5 to 7 years
- The applicants should have experience in the following business area(s): Restaurant, Hotel
Skills Required
Additional Requirements
- Age 30 to 50 years
- Minimum *5 years of professional kitchen experience, including at least **2 years in a senior kitchen leadership role*.
- Proven expertise in Pan-Asian cuisine, including Chinese, Thai, Japanese, and other Asian culinary styles.
- Strong knowledge of kitchen operations, food costing, inventory management, and team supervision.
- Strong leadership, communication, and problem-solving skills.
- Excellent knowledge of food hygiene, sanitation, and kitchen safety.
- Professional grooming and personal hygiene.
- Ability to work under pressure while maintaining food quality and consistency.
- Creative mindset with a passion for culinary excellence.
Responsibilities & Context
- Lead and manage overall kitchen operations and supervise kitchen staff.
- Ensure consistent food quality, taste, presentation, and portion control.
- Maintain high standards of Pan-Asian fusion cuisine.
- Monitor food costs, wastage, inventory, and stock rotation.
- Ensure food safety, kitchen hygiene, sanitation, and personal grooming standards.
- Train, motivate, and evaluate kitchen team members.
- Ensure timely food preparation and smooth coordination with the service team.
- Assist in menu development, recipe standardization, and cost control.
Job Other Benifits
- Lunch Facilities: Full Subsidize
- Salary Review: Yearly
- Festival Bonus: 2
Service Charge