Head Chef of Slaw Bistro

• Oversee all daily kitchen operations to ensure smooth, efficient, and timely food preparation and service.

• Develop, update, and standardize menu items in line with the bistro's concept and customer preferences.

• Ensure consistency in taste, portion control, and presentation of all dishes.

• Maintain high standards of food quality, presentation, hygiene, and safety.

• Control food costs, maintain recipe standards, and ensure efficient utilization of resources.

• At least 7 years
• The applicants should have experience in the following business area(s): Restaurant

• Bachelor/Honors

• Age 25 to 40 years

Must possess strong knowledge and hands-on experience in Japanese and other Asian cuisines, including menu development, food preparation techniques, and authentic presentation standards.

• Salary Review: Yearly
• Lunch Facilities: Partially Subsidize
• Festival Bonus: 2

As per company policy