Head Chef – Asian Cuisine

Head Chef – Asian Cuisine

Head Chef – Asian Cuisine

Note

Key Responsibilities

• Lead and manage the
• day-to-day kitchen operations
• of the Asian cuisine concept
• Ensure consistent preparation and presentation of
• high-quality, authentic Asian dishes
• Develop and innovate menus in collaboration with the Executive Chef, aligning with market trends and guest expectations
• Train, mentor, and develop the kitchen brigade to maintain
• high performance and culinary excellence
• Ensure strict compliance with
• food safety, hygiene, and HACCP standards
• Monitor
• food cost, inventory, and waste control
• to achieve financial targets
• Oversee kitchen scheduling, staff allocation, and operational efficiency
• Maintain strong coordination with front-of-house teams to ensure seamless service delivery
• Drive guest satisfaction through quality control and continuous improvement
• Handle supplier management, procurement, and quality sourcing of ingredients

Requirements

• Minimum
• 5–7 years of experience
• in Asian cuisine, including at least
• 2 years in a Head Chef or Senior Sous Chef role
• Strong expertise in
• Asian culinary techniques and regional specialties
• (e.g., Southeast Asian, Pan-Asian, or specialty cuisines)
• Proven ability to
• lead, train, and manage multicultural kitchen teams
• Strong understanding of
• kitchen financials
• , including food cost and inventory management
• Recognized culinary qualification or certification
• Creative mindset with a strong focus on
• quality, presentation, and innovation
• Ability to thrive in a
• fast-paced, luxury hospitality environment
• Flexibility to work shifts, including weekends and public holidays

Compensation & Benefits

• **Competitive tax-free salary**
• **Fully furnished 1-bedroom accommodation**
• with access to recreational facilities
• **Company-provided transportation or transportation allowance**
• **No live-out allowance provided**

Work Schedule