Senior Chinese BBQ Chef & Menu Innovator

Wen Jia Bao Management; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Wen Jia Bao Management is seeking an executive chef to lead our Chinese cuisine and BBQ operations. You will guide menu development, oversee traditional cooking techniques, and ensure consistent quality across all dishes.

You will manage a fast-paced kitchen, mentor sous chefs and line cooks, and collaborate with front-of-house to deliver an exceptional dining experience. Strong leadership and HACCP knowledge are essential.

Qualifications

• Minimum of 8–10 years of experience in Chinese cuisine, with 3–5 years specializing in Chinese BBQ.
• Expertise in traditional Chinese cooking techniques, including wok cooking, dim sum preparation, and BBQ.
• Formal culinary training from a recognized institution, with certifications in Chinese culinary arts or BBQ techniques preferred.
• Knowledge of food safety standards, with certifications such as HACCP being highly desirable.
• Leadership in fast-paced kitchen environments and ability to mentor teams.

Responsibilities

• Design and develop authentic Chinese cuisine menus focusing on traditional BBQ dishes.
• Oversee marination, roasting, and grilling; manage specialized BBQ equipment.
• Supervise daily kitchen operations, ensuring hygiene, timely service, and quality.
• Recruit, train, and lead kitchen staff; foster teamwork and high performance.
• Ensure high standards of food quality and presentation; respond to customer feedback.

Skills

Chinese BBQ

Wok cooking

Dim sum

Leadership

Menu development

Quality control

Communication

Education

Formal culinary training

Tools

Charcoal grills

Chinese ovens

Job description

Wen Jia Bao Management is seeking an executive chef to lead our Chinese cuisine and BBQ operations. You will guide menu development, oversee traditional cooking techniques, and ensure consistent quality across all dishes.

You will manage a fast-paced kitchen, mentor sous chefs and line cooks, and collaborate with front-of-house to deliver an exceptional dining experience. Strong leadership and HACCP knowledge are essential.