Key Responsibilities

• Menu Development: Create and update Asian menus, set standard recipes, and control food costs.
• Food Preparation: Direct the execution of authentic cooking techniques (e.g., wok-frying, sushi rolling, steaming, dim sum).
• Inventory Management: Oversee sourcing, selection, and rotation of specialized ingredients.
• Staff Supervision: Train, schedule, and lead kitchen staff.
• Compliance: Ensure all areas strictly adhere to health, safety, and HACCP regulations.

Qualifications

• Experience: Minimum 3 to 5 years in high-end Asian restaurants or luxury hotels.
• Skills: In-depth knowledge of Asian flavor profiles and precise knife skills.
• Education: Culinary certification or Hospitality degree preferred.