The Chinese Cuisine Head Chef is responsible for overseeing all kitchen operations related to Chinese culinary production. This role requires mastery of regional Chinese cuisines, strong leadership skills, and the ability to maintain high standards of food quality, safety, and presentation. The chef will design menus, manage kitchen staff, control costs, ensure efficient workflows, and uphold the restaurant's culinary vision.
Key ResponsibilitiesCulinary Leadership
Plan, develop, and execute authentic and innovative Chinese dishes (e.g., Cantonese, or Fusion Chinese cuisines).
Create seasonal or specialty menus aligned with the restaurant's concept and market trends.
Ensure consistent taste, quality, and presentation of all menu items.
Oversee recipe development, portioning, and standard operating procedures.
Kitchen Operations Management
Supervise daily kitchen operations, ensuring efficiency and smooth service.
Maintain inventory levels, order supplies, and manage vendor relationships.
Monitor food costs and implement cost-control measures.
Ensure proper maintenance and cleanliness of kitchen equipment and work areas.
Staff Management
Recruit, train, supervise, and schedule kitchen staff, including sous chefs, line cooks, and prep workers.
Conduct performance reviews and provide ongoing coaching.
Foster a positive, collaborative, and high-performance kitchen culture.
Food Safety & Compliance
Ensure strict compliance with food safety, sanitation, and hygiene standards.
Maintain food storage, labeling, and rotation according to regulatory requirements.
Adhere to local health codes and participate in inspections.
Quality Control
Conduct regular tasting sessions and quality checks.
Address customer feedback and adjust recipes or processes as needed.
Maintain consistency across all service periods and dishes.
Qualifications
Minimum 5-8 years of experience specializing in Chinese cuisine, with at least 2 years in a leadership role.
In-depth knowledge of Chinese culinary traditions, ingredients, techniques, and flavor profiles.
Strong understanding of kitchen management, menu engineering, and food cost control.
Proven ability to lead and motivate a diverse kitchen team.
Culinary degree or formal training preferred, but extensive experience may substitute.
Skills & Competencies
Expertise in wok cooking, dim sum preparation, roasting, steaming, and regional Chinese techniques.
Strong leadership, communication, and organizational skills.
Ability to work efficiently under pressure in a fast-paced environment.
Creativity and passion for authentic and modern Chinese cuisine.
Proficiency in inventory management and kitchen budgeting.
Working Conditions
Full-time position; must be available on weekends, evenings, and holidays.
Standing for extended periods and working in a high-heat environment.
May require occasional travel for training or sourcing ingredients.
Job Type: Full-time
Pay: RM5,000.00 - RM10,000.00 per month
Work Location: In person
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