Key Responsibilities
- Lead and manage overall kitchen operations, including menu planning, food preparation, and presentation.
- Develop innovative and seasonal Chinese dishes while maintaining authenticity and consistency.
- Ensure food quality, hygiene, and safety standards are met in compliance with SFA regulations.
- Manage food cost control, stock ordering, and supplier relationships.
- Train, supervise, and motivate kitchen staff to maintain high performance.
- Collaborate with management to design menus for special events, promotions, and seasonal offerings.
- Monitor kitchen efficiency and implement process improvements where needed.
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