Chef Asian Cuisine

Roles and responsibilities

Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
Directs food apportionment policy to control costs.
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
1. Menu Planning and Development:
Creating Menus: Develop and design menus that highlight the diverse flavors of Asian cuisines, considering seasonal ingredients, customer preferences, and dietary restrictions (e.g., vegetarian, vegan, gluten-free).
Innovating Traditional Dishes: Adapt traditional Asian dishes with modern twists, ensuring they are both authentic and appealing to the target market.
Ingredient Selection: Source and select high-quality ingredients specific to Asian cuisine, such as rice, noodles, spices, sauces, and exotic vegetables or proteins (e.g., tofu, seafood, lemongrass, kaffir lime).
Specialty Items: Develop specialty dishes for events, seasonal offerings, or special promotions, integrating authentic Asian ingredients and cooking styles.
2. Cooking and Food Preparation:
Cooking Techniques: Master a variety of Asian cooking techniques, including stir-frying, steaming, grilling, braising, deep-frying, and slow-cooking. Knowledge of wok cooking, sushi rolling, or other regional specialties is key.
Consistency and Quality: Ensure that each dish is cooked to the highest standard, maintaining consistency in taste, presentation, and portion size.
Sauce and Spice Preparation: Prepare and balance complex sauces (e.g., soy-based, curry-based, teriyaki, or chili pastes), which are central to many Asian dishes, making sure they enhance the flavor profiles appropriately.
3. Supervising the Kitchen:
Leading the Kitchen Team: Oversee and supervise the team of cooks and kitchen staff working under you, ensuring that they follow recipes, maintain cleanliness, and work efficiently.
Training Staff: Train junior chefs and kitchen staff on Asian cooking techniques, proper food handling, and hygiene practices. Teach them how to prepare specific dishes and sauces.
Delegating Responsibilities: Assign specific tasks to staff members based on their skills, ensuring that each part of the dish is handled efficiently, especially during peak times.

Desired candidate profile

Cost Control and Budgeting:

• Managing Food Costs: Work with the restaurant management team to control food costs, manage portion sizes, and minimize waste. This includes careful inventory control and adjusting recipes when necessary to fit the restaurant's budget.
• Portion Control: Ensure that portion sizes are consistent to avoid over-serving or under-serving, both for guest satisfaction and cost management.
• Pricing Menu Items: Price menu items competitively while taking ingredient costs into account, ensuring the restaurant remains profitable without compromising on quality.

Skills and Qualities Required:

• Expert Knowledge of Asian Cuisines: In-depth knowledge of the various types of Asian cuisine, including ingredients, cooking methods, and regional differences.
• Culinary Technique Mastery: Proficiency in key Asian cooking techniques, such as stir-frying, grilling, steaming, and using a wok or other specialized equipment.
• Creativity: Ability to create unique, innovative dishes while preserving the authentic flavors and traditions of Asian cuisine.
• Attention to Detail: Strong focus on the details of both taste and presentation, ensuring dishes meet the highest standards.
• Leadership and Management: Ability to lead and manage kitchen staff, delegating tasks and providing training and mentorship.
• Time Management: Ability to work efficiently, especially during busy service times, ensuring that dishes are prepared and served on time.
• Multitasking: Capability to handle multiple tasks at once, especially in a high-pressure kitchen environment.
• Customer-Centric: A strong focus on customer satisfaction, ensuring that guests have a positive experience with both food and service.