Job Description

Menu planning and execution:

Develop creative and authentic menus for diverse Pan-Asian cuisines, including Chinese, Japanese, Thai, and Korean.

Food preparation:

Prepare, cook, and present high-quality dishes, ensuring authentic flavors, proper techniques, and consistent portion control.

Kitchen management:

Oversee daily kitchen operations, coordinate staff, and manage inventory, including ordering supplies and checking the freshness of ingredients.

Quality control:

Ensure all dishes meet high standards for taste, presentation, and temperature, monitoring food quality at all stages.

Staff training and supervision:

Train and guide kitchen staff on cooking techniques, sanitation, and other culinary procedures.

Hygiene and safety:

Maintain strict cleanliness and safety standards in the kitchen and follow proper food handling and storage procedures.

Cost management:

Manage food costs, minimize waste, and control inventory to ensure profitability.

Collaboration:

Work with the wider food and beverage team to develop promotions and specialty menus.
Required skills and qualifications

Proven experience as a chef specializing in Pan-Asian cuisine. Strong knowledge of Asian cooking techniques, such as wok-handling. Expertise in flavor balancing and a deep understanding of Asian spices and sauces. Excellent knife skills. Strong leadership and team management abilities. Ability to work efficiently in a fast-paced environment. Good communication and teamwork skills. Knowledge of food safety and sanitation principles, and often a food safety certification.
Job Types: Full-time, Permanent

Pay: ?12,000.00 - ?22,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person