Requirements

Minimum 5 years of experience as a head chef in upscale dining or hospitality.
Able to speak in English and Mandarin
Candidates must possess at least Diploma
Strong culinary skills with a hands-on approach to cooking.
Excellent leadership and kitchen management capabilities.
Creative flair in menu development and plating aesthetics.
Able to manage a small-to-medium kitchen team in a fast-paced bar/lounge setting
Responsibilities

Lead and manage the entire kitchen operation and team.
Design and execute a curated menu aligned with the lounge’s refined concept.
Be actively involved in daily cooking and food preparation.
Maintain the highest standards of food hygiene, safety, and quality control.
Manage kitchen inventory, supplier coordination, and cost control.
Train kitchen staff to maintain consistency and kitchen discipline.


Benefits

Opportunity to lead a creative and premium kitchen concept
Influence over menu creation and presentation direction
Career growth within an expanding hospitality group
Supportive team environment with direct access to decision-makers
Staff meals provided during shifts


Additional Benefits

Staff Meal
Training Provided