Head Chef

• Lead and manage all kitchen operations, from food preparation to team coordination and workflow.
• Design and refresh menus inspired by diverse Asian cuisines, using seasonal ingredients and keeping up with emerging culinary trends.
• Supervise and guide kitchen staff to ensure consistent execution and beautiful presentation of every dish.
• Recruit, train, and mentor the kitchen team to foster a motivated and high-performing group.
• Control food costs and minimize waste while ensuring the highest quality standards.
• Ensure all food preparation and handling adhere to strict hygiene and safety regulations.
• Keep the kitchen clean, organized, and fully stocked for efficient operations.
• Collaborate with suppliers to source high-quality, authentic ingredients.
• Develop and enforce standard operating procedures to maintain consistency and efficiency.
• Stay ahead of culinary trends and techniques in Asian cuisine to keep the menu fresh and exciting.
• Manage kitchen staffing and scheduling, and handle any team issues professionally.
• Work with the management team to align the culinary direction with the restaurant's overall business goals.

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume, quality-driven kitchen specializing in Asian cuisine.
• Strong leadership skills and the ability to inspire and manage a diverse team.
• Creative passion for authentic and modern Asian cuisine.
• Excellent knowledge of kitchen operations, food safety, and inventory management.
• The ability to work well under pressure and meet deadlines while maintaining high standards.
• Fluent in English; additional languages are a plus.
• Flexible availability, including evenings, weekends, and public holidays.

• Competitive salary with performance-based incentives.
• Creative freedom to shape and evolve a unique Asian menu.
• The opportunity to work in a respected venue in a prime location.
• A supportive team environment with opportunities for professional growth.

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