Overview
Mekong Restaurant, operated by SJC Glasgow Ltd, is an established Asian restaurant in East Kilbride known for its authentic Chinese, Thai, and Malaysian cuisine. We are looking for an experienced and dedicated Head Chef to lead our kitchen team and uphold the high culinary standards that our customers expect.
The successful candidate will oversee all aspects of kitchen operations, from menu innovation and ingredient sourcing to staff training and quality control. This is an excellent opportunity for a talented chef who is passionate about Asian cuisine and thrives in a busy, fast-paced environment.
Responsibilities
* Menu Development & Culinary Innovation: Design, test, and refine menus that showcase authentic Asian flavours while ensuring quality, balance, and creativity.
* Kitchen Leadership: Supervise, train, and motivate kitchen staff, fostering teamwork and maintaining smooth day-to-day operations.
* Ingredient Sourcing & Quality Control: Select, inspect, and manage suppliers to ensure consistent ingredient quality and cost efficiency.
* Operational Management: Oversee food preparation, cooking, plating, and service timing to deliver consistent quality during both regular and peak hours.
* Health, Safety & Hygiene Compliance: Maintain strict adherence to food safety regulations, hygiene standards, and HACCP procedures.
* Inventory & Cost Management: Monitor stock levels, control waste, and manage kitchen budgets effectively.
* Customer Experience: Collaborate with front-of-house management to ensure that the culinary experience aligns with the restaurant’s brand and customer expectations.
Requirements
* Minimum 3 years’ professional experience as a Head Chef or Specialty Chef in a busy Asian restaurant.
* Proven expertise in Chinese or Southeast Asian cuisine, including traditional cooking methods and ingredient use.
* Excellent leadership and organizational skills, with the ability to manage a diverse kitchen team.
* Strong understanding of food safety, hygiene, and kitchen management regulations.
* Ability to work under pressure and maintain high standards of quality and efficiency.
* Creativity and a passion for continuous improvement in menu and presentation.
* Fluency in English is essential; knowledge of Chinese or Malay is advantageous for communication within the kitchen team.
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