We are looking for an experienced Kitchen Head to lead and manage the entire kitchen operations of our Hotpot restaurant. The ideal candidate is highly organized, proactive, and skilled in maintaining food quality, safety, and team performance.

Key Responsibilities

• Oversee day-to-day kitchen operations and staff scheduling
• Ensure food preparation meets restaurant standards for quality, taste, and presentation
• Manage inventory, ordering, and proper storage of ingredients
• Maintain cleanliness and compliance with food safety and sanitation standards
• Train, supervise, and motivate kitchen staff
• Coordinate with management regarding menu updates, costing, and operational needs
• Control food cost, minimize wastage, and ensure efficient workflow
• Monitor equipment maintenance and report any issues

Qualifications

• At least 2–3 years of experience as Kitchen Head, Sous Chef, or similar role (preferably in Hotpot or Asian cuisine)
• At least college graduate, preferably in HRM or Culinary Arts
• Strong leadership and communication skills
• Knowledgeable in kitchen operations, food safety standards, and inventory control
• Ability to work in a fast-paced environment
• Willing to work on shifting schedules, weekends, and holidays
• Can start immediately (preferred)