Responsibilities (including but not limiting to)

-Oversee kitchen operations

-Come up with new dishes and menu

-Supervise food quality, portioning and presentation

-Ensure highest standards of kitchen cleanliness and food safety

-Plan proper staffing to ensure smooth operations flow

-Manage stock and food cost

-Obtain and handle feedback on food quality

Job Requirements:

-Tertiary education in Hospitality, Food & Beverage, Culinary Studies and/or related fields (Preferably with people with TCM Background)

-Priority for candidates who possess good knowledge in Chinese herb soup.

-Strong leadership skills with the ability to lead the brigade in a hands-on fashion.

-Able to work independently and also a team player.

-Open to ideas and feedback, good energy level, comfortable with use and learning of new technologies and creative mindset.

-Keen sense of business with knowledge of inventory and cost management, hygiene and safety standards.