Pan Asian Head Chef

1 week ago


Singapore KUISINE KONCEPTS PTE. LTD. Full time

**Job Summary:
**The Executive Chef will oversee all culinary operations in a high-end Pan-Asian restaurant. This includes menu development, kitchen management, and maintaining the highest standards of food quality and safety. The Executive Chef will be responsible for creating innovative dishes that reflect the diversity and richness of Pan-Asian flavors while maintaining profitability and operational efficiency.

**Responsibilities**:

- **Menu & Recipe Development**:Design and create new Pan-Asian dishes, incorporating traditional flavors with contemporary twists. Regularly update the menu based on seasonal ingredients and customer preferences.
- **Leadership**:Manage and mentor the kitchen team, ensuring a smooth and efficient kitchen operation. Foster a creative, positive environment that encourages teamwork and growth.
- **Operational Efficiency**:Streamline kitchen workflows, manage inventory, and ensure timely preparation and service of dishes.
- **Cost Control & Budgeting**:Monitor food costs, labor expenses, and overall budget to maximize profitability while maintaining quality.
- **Food Safety & Compliance**:Ensure that kitchen staff adhere to health and safety regulations, maintaining a clean, organized, and safe working environment.
- **Collaboration with Front-of-House**:Work with the service team to ensure that the dining experience aligns with the restaurant’s quality standards and customer expectations.

**Skills & Experience**:

- 5+ years of experience in a senior culinary role, preferably in Pan-Asian or fusion kitchens.
- Expertise in a wide range of Asian cooking styles, including Japanese, Thai, Korean, and Chinese.
- Strong leadership and organizational skills, with the ability to manage and inspire a team.
- Proven experience in managing food costs, inventory, and kitchen operations.
- A creative, customer-centric approach to menu development and culinary innovation.
- Knowledge of food safety regulations and kitchen hygiene practices.
- Culinary degree or equivalent professional experience.


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