Head Chef - Asian Cuisine

The Asian Chef, as a culinary expert specializing in Asian cuisine, plays a pivotal role in maintaining the highest standards of food production and kitchen hygiene. This hands-on position demands meticulous attention to detail, creativity, and a positive work attitude. As a key authority in the kitchen, you will be responsible for overseeing and ensuring the exceptional quality and satisfaction of dishes before they reach customers.

RESPONSIBILITIES:

• Recipe Adherence:
• Strictly adhere to provided recipes on the menu, following prescribed measurements in grams to uphold culinary excellence and reduce ingredient wastage.
• Food Preparation Control:
• Control and direct the entire food preparation process and related activities, ensuring precision and consistency.
• Menu Creation:
• Create menus featuring new or existing culinary creations, emphasizing variety and maintaining high-quality standards.
• Dish Approval and Refinement:
• Approve and refine dishes before they are served to customers, ensuring they meet the established standards.
• Equipment and Ingredient Planning:
• Plan equipment and ingredient orders to address identified shortages, arranging for equipment repairs when necessary.
• Issue Resolution:
• Address and rectify any kitchen-related issues or defects promptly and effectively.
• Team Management:
• Assume full responsibility for managing and training kitchen staff, supervising the work of subordinates, estimating staff workloads, and compensation.
• Regulatory Compliance:
• Ensure compliance with nutrition, sanitation regulations, and safety standards, fostering a cooperative and respectful work environment.
• Scheduling and Performance Evaluation:
• Create schedules for kitchen employees, evaluate their performance, and maintain attendance records.
• Kitchen Maintenance:
• Adhere to and enforce sanitation and safety regulations, monitor and maintain kitchen equipment, and maintain clean workstations.
• Creative Contribution:
• Provide suggestions and creative ideas to enhance kitchen performance and review ingredients to meet customer needs.
• Continuous Improvement:
• Evaluate methods to improve the quality of new food products and propose alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Sales Support:
• Support the sales team by preparing samples for local and overseas customers.

REQUIREMENTS AND SKILLS:

• Proven experience as a Head Chef.
• Exceptional kitchen management skills.
• Ability to delegate responsibilities and monitor progress.
• Outstanding communication and leadership skills.
• Up-to-date with culinary trends and efficient kitchen processes.
• Proficiency in useful computer programs (MS Office, restaurant management software, HSCCP).
• Credentials in health and safety training.
• Degree in Culinary Science or related certification.
• Expertise in controlling and directing the food preparation process.
• Mastery in approving and refining dishes.
• Effective management and collaboration with chefs of all levels.
• Menu creation, recipe development, and dish refinement.
• Proficient in determining food inventory needs, stocking, and ordering.
• Ultimate responsibility for ensuring kitchen compliance with sanitary and food safety guidelines.
• Accountability for health and safety and food hygiene practices.

ADDITIONAL REQUIREMENTS:

• Level 1, 2, and 3 Food Safety Awards.
• Level 2 Health and Safety in the Workplace Award.
• Minimum of 2 years of relevant experience.
• Awareness of manual handling techniques.
• Awareness of Control of hazard analysis critical control point (HSCCP) and chemical safety.
• Experience with kitchen equipment.
• Familiarity with dangerous equipment such as knives.
• Competent level of spoken and written English.

Job Type: Full-time