Specialty Chef- Chinese Cuisine

• Oversee all kitchen operations, ensuring high-quality food production and consistency.
• Design, develop, and innovate seasonal menus rooted in authentic Chinese cuisine (e.g., Cantonese, Sichuan, Huaiyang, Beijing styles) tailored to a fine dining experience.
• Lead, train, and motivate the culinary team to uphold top standards of performance and discipline.
• Ensure strict adherence to food safety, sanitation, and hygiene standards (e.g., HACCP).
• Work closely with front-of-house management to ensure a seamless dining experience.
• Monitor inventory, ordering, and cost control, minimizing waste and optimizing kitchen efficiency.
• Collaborate with suppliers to source premium ingredients, including specialty Chinese products.
• Maintain equipment and facilities, reporting repairs or issues in a timely manner.
• Stay informed of global culinary trends and modern techniques while honoring traditional Chinese culinary principles.
• Represent the culinary team in meetings and contribute to the strategic direction of the restaurant.

Requirements:

Minimum 8–10 years of professional kitchen experience, with at least 3 years in a head chef or Chef de Cuisine role.

Proven expertise in Chinese cuisine, with a deep understanding of fine dining standards and plating aesthetics.

Culinary degree or equivalent certification preferred.

Strong leadership, communication, and organizational skills.

Experience in managing high-end restaurant kitchens with a focus on quality and service.