Chinese Cuisine Executive Chef - Toa Payoh

leading the kitchen team, developing and executing menus with authentic Chinese dishes, managing food costs, ensuring quality and presentation standards, and maintaining compliance with health regulations, all while specializing in the unique techniques and flavors of Chinese cuisine.

Key responsibilities include:

• Menu planning and development: Creating menus that feature traditional Chinese dishes, incorporating seasonal ingredients, and considering regional variations.
• Ingredient selection and sourcing: Identifying and procuring high-quality Chinese ingredients like fresh seafood, vegetables, herbs, and spices.
• Cooking techniques: Proficiently executing classic Chinese cooking methods like stir-frying, steaming, braising, deep-frying, and wok cooking.
• Flavor profile management: Balancing flavors like savory (umami), salty, sweet, and sour in dishes.
• Food safety and hygiene: Adhering to strict food safety standards and maintaining a clean kitchen environment.
• Kitchen staff supervision: Leading and training kitchen staff, assigning tasks, and ensuring efficient workflow.
• Cost control: Managing food inventory, minimizing waste, and monitoring food costs.
• Plating and presentation: Arranging dishes aesthetically to reflect Chinese culinary traditions.
• Special dietary considerations: Adapting dishes to accommodate vegetarian, vegan, or allergy-related dietary needs.