Chinese Cuisine Chef

Description

Lead menu development and kitchen operations specializing in authentic Chinese cuisine and BBQ (e.g., Peking duck, char siu, roasted pork belly, lamb skewers), while ensuring food quality, safety, and customer satisfaction. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Design and develop authentic Chinese cuisine menus, focusing on traditional and specialty Chinese BBQ dishes - Innovate seasonal and customer-preferred dishes while preserving culinary authenticity - Oversee preparation, marination, roasting, and grilling of Chinese BBQ items - Manage Chinese BBQ equipment (ovens, rotisseries, charcoal grills) - Standardize BBQ preparation procedures for consistency and quality - Supervise daily kitchen operations, ensuring workflow efficiency and hygiene compliance - Optimize processes for BBQ and other dishes while maintaining quality control - Monitor inventory and source ingredients cost-effectively - Recruit, train, and mentor kitchen staff in Chinese cuisine and BBQ techniques - Foster teamwork and high performance in the kitchen - Ensure high standards of food quality, taste, and presentation - Regularly inspect ingredients and dishes for consistency - Incorporate customer feedback to refine dishes - Collaborate with front-of-house teams to enhance customer experience - Interact with guests to showcase culinary expertise - Manage kitchen budgets, food costs, and minimize waste - Source authentic, high-quality Chinese ingredients - Stay updated on Chinese culinary and BBQ trends, adapting menus to modern dietary needs

Qualifications and Requirements

- 8–10 years of professional experience in Chinese cuisine, with 3–5 years specializing in Chinese BBQ - Expertise in traditional Chinese cooking (wok, roasting, grilling, BBQ) - Hands-on experience with Chinese BBQ equipment (charcoal grills, ovens) - Formal culinary training; certifications in Chinese culinary arts or BBQ preferred - Knowledge of food safety standards; HACCP certification desirable - Proven leadership and ability to manage and mentor teams - Strong skills in menu development and creative adaptation of traditional recipes - Detail-oriented with strong focus on food quality and presentation - Experience in kitchen budgeting, cost control, and waste reduction - Understanding of regional Chinese BBQ styles and ability to adapt for markets - Strong communication skills with staff, suppliers, and front-of-house