Head Chef

To control and direct the food preparation process and all other relative activities.
To construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
To coordinate kitchen staff and assist them as required.
To train staff to prepare and cook all the menu items.
To approve and “polish” dishes before they reach the customer.
To oversee the work of subordinates.
To foster a climate of cooperation and respect between co-workers.
To manage and work closely with other chefs of all levels.
To comply with nutrition and sanitation regulations and safety standards.
To be responsible for health and safety and food hygiene practices.
To train junior chefs.
To establish good relationships with the front of the house including waitresses to act as key communicator.

Duties

Good knowledge of Oriental food.
Relevant degree or diploma in Culinary Science or relevant field.
Preferrable 2 years relevant experience.
Strong knowledge of cooking methods, kitchen equipment and best practices.
Teamwork-oriented with outstanding leadership abilities.
Ability in dividing responsibilities and monitoring progress.
Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety.
Ability to produce excellent high-quality food.
Good oral communication.
High level of attention to detail.
Adaptability to change and willingness to embrace new ideas and processes.
Ability to work unsupervised and deliver quality work.
Positive and approachable manner.
Bilingual English/ Chinese a plus.