Chinese Resturant Chef Cook

CHWAN URBAN FOOD PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent dining establishment in Singapore is seeking an experienced Chinese Chef to lead kitchen operations. You will be responsible for menu development, supplier relations, staff training, and maintaining high food safety standards. The ideal candidate will have over 5 years of experience in a high-volume restaurant specializing in Chinese cuisine, along with strong leadership and kitchen design skills.

Qualifications

• 5+ years of experience as a Chinese Chef in a high-volume restaurant.
• Strong knowledge of Chinese culinary traditions and modern trends.
• Ability to design a kitchen layout and select equipment.

Responsibilities

• Lead kitchen operations, ensuring consistency and food safety standards.
• Manage inventory, food costs, and waste reduction.
• Train and mentor staff on cooking techniques and plating.

Skills

Chinese culinary traditions

Kitchen layout design

Leadership

Menu costing

Food safety standards

Job description

Responsibilities:

Pre-Opening Phase:

• Kitchen Design & Setup: Plan kitchen workflow, advise on equipment purchases, and oversee installation.
• Menu Development: Design a high-quality, profitable menu (e.g., regional Chinese cuisine, fusion, or specialty dishes).
• Supplier/Vendor Relations: Source ingredients, negotiate costs, and establish reliable supply chains.
• Team Building: Assist in hiring and training kitchen staff (sous chefs, line cooks, etc.).

Daily Operations (Post-Opening):

• Lead kitchen operations, ensuring consistency, efficiency, and food safety standards.
• Manage inventory, food costs, and waste reduction.
• Train and mentor staff on authentic cooking techniques and plating.
• Collaborate with management on promotions, seasonal menus, and customer feedback.

Requirement:

• 5+ years of experience as a Chinese Chef (Sichuan, Cantonese, Hunan, etc.) in a high-volume restaurant.
• Startup/Pre-opening experience (preferred but not mandatory).
• Strong knowledge of Chinese culinary traditions, ingredients, and modern trends.
• Ability to design a kitchen layout and select equipment (woks, steamers, fryers, etc.).
• Fluent in menu costing, portion control, and kitchen hygiene/safety.
• Leadership skills to build and motivate a team.