Our celebrated portfolio includes The Diplomat, honored among Asia’s 50 Best Bars; Two-Michelin Star, Cristal Room by Anne-Sophie Pic, helmed by the world’s most decorated chef with an extraordinary 10 Michelin Stars; The Merchant, recognised by Tatler Dining for its refined modern Asian cuisine also Michelin mentioned; Sushi Mamoru, an intimate omakase experience led by masterful Japanese craftsmanship; the acclaimed Torikaze deemed as the hardest seats to secure in Japan; and WAGYUMAFIA, a cult-favorite global sensation that has turned Wagyu into a modern icon. Our multi-location brands — Morty’s, Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee) — continue to champion craftsmanship, community, and creativity across the region.
Anchoring our portfolio is Forty-Five at Landmark, a three-story, 20,000-square-foot destination redefining the intersection of art, design, and gastronomy in the heart of Hong Kong. With regional expansions such as the soon-to-launch Elephant Grounds Singapore, Leading Nation continues to set new benchmarks for world-class hospitality across Asia.
Lead and manage the kitchen team, ensuring efficient workflow and optimal performance
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Plan, organize and conduct safety training, orientations, and toolbox meetings for all employees, sub-contractors and visitors to promote a high level of safety awareness and competency.
Investigate all accidents, near-misses, dangerous occurrences and occupational diseases. - - Prepare detailed investigation reports and recommend corrective and preventive actions (CAPA) to prevent recurrence.
Prepare, compile and maintain all necessary safety and health documentation, including inspection reports, training records, statistics and all required statutory submissions to DOSH.
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Constantly assesses freshness, presentation and temperature of food served.
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
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