Head Chef

Description:

Key Responsibilities
Lead Kitchen Operations: Manage kitchen staff and oversee the daily kitchen functions in a fine dining setting.
Menu Development: Create innovative, high-quality Southeast Asian dishes, elevating traditional flavors with creativity.
Team Leadership: Train, mentor, and guide a high-performing kitchen team, ensuring consistency and excellence in all dishes.

Qualifications & Skills
Experience: Minimum 5 years in a leadership role in fine dining, with a focus on Southeast Asian cuisine.
Required Skills: Expertise in kitchen management, menu creation, inventory control, and high standards of food presentation.
Education: Culinary degree or equivalent experience in related culinary arts.