Responsibilities:
- Plan and prepare a variety of dishes according to menu specifications.
- Supervise kitchen staff and delegate tasks effectively.
- Ensure food quality, taste, and presentation meet standards.
- Train line cooks and kitchen assistants to follow the recipe and standards.
- Monitor inventory and order supplies as needed.
- Maintain cleanliness and hygiene in all kitchen areas.
- Follow hygiene (HACCP) safety regulations and company policies.
- Develop new recipes and contribute to menu innovation.
- Manage kitchen operations during busy service hours.

Requirements:
- High school diploma or equivalent is required.
- Proven experience as a Chef or in a similar culinary role.
- Culinary certification or relevant training is preferred.
- Relevant certificates in food safety and sanitation (e.g., HACCP) are a plus
- Strong knowledge of cooking techniques and kitchen equipment.
- Familiarity with restaurant service procedures (Western/Chinese cuisine, banquets, etc.) and hygiene/safety standards (e.g., HACCP, food safety).
- Ability to lead and motivate a kitchen team.
- Creativity and passion for food presentation and flavor.
- Good time management and organizational skills.