Job Description

Chinese Cuisine:

1 Culinary Duties

Preparation and Cooking:

Plan, prepare, and cook a wide range of authentic and contemporary Chinese dishes, strictly following established recipes and culinary standards.

Ingredient Expertise:

Select, prep (chop, peel, cut), and manage fresh ingredients, ensuring the highest quality, freshness, and optimal storage.

Technique Mastery:

Master and execute specific Chinese cooking techniques, such as

wok cooking

(stir-frying, deep-frying, braising), steaming, boiling, and roasting (e.g., Peking duck, Char Siu).

Portion and Presentation:

Ensure all dishes are portioned correctly and plated with excellent presentation.

2. Kitchen Operations & Management

Workflow Efficiency:

Maintain a clean, organized, and stocked workstation (

mise en place

) to ensure efficient food production, especially during peak service hours.

Equipment Operation:

Safely and efficiently operate and maintain specialized kitchen equipment, particularly the wok range.

Inventory & Cost Control:

Monitor food stock levels, conduct inventory, place orders with approved suppliers, and actively work to control food costs and minimize waste.

3. Safety, Hygiene, and Standards

Food Safety:

Strictly adhere to all local food safety, sanitation, and hygiene regulations (e.g., HACCP standards).

Quality Control:

Constantly monitor the quality, taste, temperature, and appearance of all raw and cooked food products.

Japanese Cuisine:

The Head Chef is the

creative and operational leader

of the Japanese kitchen, responsible for setting the culinary vision and ensuring its flawless execution.

1. Culinary Leadership & Quality Control

Menu Development:

Design, create, and refine seasonal menus, often specializing in areas like

Sushi, Sashimi, Kaiseki, or Omakase

, ensuring a balance of tradition and innovative flair.

Ingredient Procurement:

Manage the

sourcing and selection of high-quality, seasonal ingredients

, especially fresh seafood and specialty Japanese produce, often negotiating with suppliers.

Preparation and Plating:

Oversee all food preparation, ensuring the use of

traditional Japanese techniques

(e.g., precise knife skills, dashi preparation, rice seasoning) and maintaining exceptional aesthetic standards for plating and presentation.

Consistency:

Establish and enforce

strict recipe standards

to ensure consistency in taste, portion, and quality for every dish.

2. Kitchen Management & Operations

Team Leadership:

Lead, train, mentor, and supervise the kitchen brigade (e.g., Sous Chefs, Sushi Chefs, Line Cooks). Conduct performance evaluations and foster a professional, respectful work culture.

Cost Control:

Manage the kitchen's budget, including closely monitoring

food costs, labor costs, and minimizing waste

through effective inventory and portion control.

Hygiene & Safety:

Ensure

strict adherence

to all local food safety, sanitation, and hygiene regulations (e.g., HACCP). Maintain a clean, organized, and safe work environment. *

Coordination:

Collaborate with the Restaurant Manager/Management on staffing, promotions, addressing guest feedback, and improving the overall dining experience.