Chinese Resturant Chief - Toa Payoh

Pre-Opening Phase:

• Kitchen Design & Setup: Plan kitchen workflow, advise on equipment purchases, and oversee installation.
• Menu Development: Design a high-quality, profitable menu (e.g., regional Chinese cuisine, fusion, or specialty dishes).
• Supplier/Vendor Relations: Source ingredients, negotiate costs, and establish reliable supply chains.
• Team Building: Assist in hiring and training kitchen staff (sous chefs, line cooks, etc.).

Daily Operations (Post-Opening):

• Lead kitchen operations, ensuring consistency, efficiency, and food safety standards.
• Manage inventory, food costs, and waste reduction.
• Train and mentor staff on authentic cooking techniques and plating.
• Collaborate with management on promotions, seasonal menus, and customer feedback.

Requirement:

• 5+ years of experience as a Chinese Chef (Sichuan, Cantonese, Hunan, etc.) in a high-volume restaurant.
• Startup/Pre-opening experience (preferred but not mandatory).
• Strong knowledge of Chinese culinary traditions, ingredients, and modern trends.
• Ability to design a kitchen layout and select equipment (woks, steamers, fryers, etc.).
• Fluent in menu costing, portion control, and kitchen hygiene/safety.
• Leadership skills to build and motivate a team.