Job Summary
We are seeking 2 experienced and creative Head Chefs to lead our kitchen team. The ideal candidate has strong expertise in seafood and fish preparation, along with deep, hands-on experience in Sichuan and Cantonese cuisine. This role requires the ability to design, update, and innovate menus while maintaining consistent quality, food safety, and cost control across all kitchen operations.
Main Duties and Responsibilities
Plan, organize, and direct all aspects of food preparation in the kitchen
Develop, update, and create new menus and recipes, with a focus on seafood, fish, Sichuan, and Cantonese dishes
Prepare and cook complete meals, specialty foods, and cultural/regional dishes
Ensure the quality and consistency of seafood and fish dishes, including sourcing, storage, and preparation techniques
Supervise, train, and schedule kitchen staff including sous chefs, cooks, and kitchen helpers
Estimate food and labour costs, and monitor and control food inventory and waste
Order supplies and equipment, and negotiate with suppliers for food and kitchen items
Ensure kitchen operations comply with health, safety, and sanitation standards
Set staff work schedules and monitor staff performance
Recruit and hire kitchen staff as required
Collaborate with management on menu pricing, food cost analysis, and special event planning
Maintain records of food and labour costs, and prepare related reports
Introduce new cooking techniques and stay current with culinary trends, particularly in Chinese regional cuisine