Asian Specialty Chef - Chi

Reporting to Assistant Executive Chef Asian Cuisine, the incumbent will assist all chefs in daily kitchen operation and handle all functions held in restaurants. He/she will be responsible for operation coordination and assist in Asian food production and menus planning for restaurants and special events. He/she will also handle portion control and keep track of stock level. He/she has to enhance cooking efficiency and food variety, as well as improve the consistency and quality of food items.

He/she will monitor the hygiene standard and improve the productivity.

• Minimum eight (8) years of culinary and management experience in hotels, restaurants or catering institutions
• Competent knowledge of Chinese cuisine large-scale food production and handling processes
• Demonstrates sound knowledge in authentic cooking methods for a wide variety of regional Chinese styles, creating exciting simple, tasty and seasonal dishes using freshest ingredients
• Experience in managing large number of staff, high volume production, good planning and product development abilities
• Excellent food presentation skills and possess upfront personality in presentation to internal and external guests
• Practically familiar with HACCP, and SOP systems and standards and advanced hygiene management
• Excellent communication and interpersonal skills
• Knowledge in MS Office application
• Good command of English and Chinese both spoken and written

• Supervise the daily operation of the kitchen, including food production, food quality control, presentation and hygiene management, to ensure the highest standards of productivity, consistency, product and quality assurance for all aspects
• Maintain, improve and ensure food quality and consistency excellence to comply with proper food hygiene and safety requirements to meet or exceed customers’ expectations
• Monitor and review production procedures to maintain and improve productivity to meet demand schedules and required production volume by establishing standardization at best operational efficiency
• Support the culinary team with guidance by successfully applying experience and sound technical knowledge
• Achieve excellence for the production team by training and coaching team members for continuous product consistency and improvements
• Establish and maintain effective employee relations to create a dedicated team of professionals
• Be instrumental in the meal and dish design development team to continuously upgrading and enhancing the current food quality