Head Chef

Job Description

About the Role

The Head Chef - Modern Chinese Cuisine will lead the culinary direction of a high-end, luxury Chinese dining restaurant, responsible for delivering an elevated, contemporary interpretation of traditional Chinese cuisine.

This role demands a chef with deep technical mastery of classic Chinese cooking methods and the vision to translate them into refined, modern fine-dining experiences. The Head Chef will be accountable for menu creation, food quality, consistency, presentation, and overall kitchen excellence, ensuring every dish meets premium dining standards.

The position requires strong leadership within a fast-paced luxury environment, overseeing a multicultural brigade, maintaining strict food safety and operational controls, and driving continuous improvement in culinary execution. The Head Chef will also play a key role in innovation, seasonal menu development, cost control, and supplier management, balancing creativity with commercial performance.

This is a hands-on leadership role for a chef who thrives in high-pressure, high-expectation environments, understands the nuances of premium Chinese cuisine, and consistently delivers memorable dining experiences for a discerning clientele.

Cuisine & Technical Mastery

• Extensive experience in Beijing-style and Hong Kong-influenced modern Chinese cuisine

  
  
  

• Advanced wok mastery with precise seasoning and high-heat execution

  
  
  

• Expertise in dim sum, dumplings, bao, and handmade noodles at fine-dining standards

  
  
  

• Execution of roasted specialties such as Beijing duck and lacquered meats

  
  
  

• Development of complex, balanced sauces suitable for luxury dining

  
  
  

• Strong command of modern Chinese fine-dining plating and presentation

  
  
  

Creativity & Brand Alignment

• Ability to reinterpret classic Chinese dishes for modern fine dining

  
  
  

• Creation of signature dishes aligned with luxury restaurant positioning

  
  
  

• Collaboration with culinary leadership, brand teams, and operations

  
  
  

• Strong balance between creativity, consistency, and profitability

  
  
  

Preferred Restaurant Background

• Experience in high-end, luxury, or fine-dining Chinese restaurants

  
  
  

• Exposure to premium Asian or modern Chinese culinary concepts

  
  
  

• Background in restaurants known for refined service, premium ingredients, and elevated guest experiences

  
  
  
  

Career Highlights (Desired)

• Led openings, relaunches, or concept upgrades for luxury dining restaurants

  
  
  

• Designed menus combining traditional Chinese foundations with modern techniques

  
  
  

• Mastery of high-profile dishes such as Beijing Duck, premium dim sum, satay-style skewers, and XO-inspired seafood

  
  
  

• Built and mentored elite culinary brigades

  
  
  

• Managed sourcing of specialty and premium Chinese ingredients

  
  
  

• Delivered strong results while maintaining luxury standards and commercial discipline

  
  
  

Requirements

• Minimum 10-15 years of professional culinary experience in high-end or luxury dining environments, with a strong focus on modern Chinese cuisine

  
  
  

• 5-7 years in senior kitchen leadership roles such as Head Chef, Executive Sous Chef, or Senior Sous Chef

  
  
  

• Proven background in premium or fine-dining Chinese restaurants, delivering elevated guest experiences

  
  
  

• Advanced expertise in traditional Chinese cooking techniques with a modern, contemporary execution style

  
  
  

• Exceptional wok mastery, including high-heat control, seasoning balance, and speed of execution

  
  
  

• Strong command of dim sum, dumplings, bao, handmade noodles, and roasted specialties

  
  
  

• Demonstrated ability in menu development, seasonal innovation, and creation of signature dishes

  
  
  

• High-level understanding of luxury plating, presentation, and dish consistency

  
  
  

• Experience managing large, multicultural kitchen teams in high-pressure environments

  
  
  

• Strong leadership skills with a focus on training, discipline, and performance management

  
  
  

• Thorough knowledge of HACCP, food safety standards, and kitchen compliance

  
  
  

• Proven ability to manage food costing, inventory, waste control, and supplier relationships

  
  
  

• Commercial awareness to balance creativity with profitability

  
  
  

• Ability to work closely with senior management and stakeholders to align culinary output with business objectives

  
  
  

• Excellent organizational skills, attention to detail, and commitment to quality excellence