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Form of workJob Description
Benefits:
Responsibilities and duties
Required skills and experience:
- Quarterly Performance Base Bonus
- Company parties
- Competitive salary
- Dental insurance
- Employee discounts
- Health insurance
- Paid time off
- Vision insurance
Responsibilities and duties
- Lead and manage Asian kitchen operations in alignment with the restaurant's vision and standards.
- Develop innovative menus and culinary concepts that cater to our target customer base and reflect current culinary trends.
- Ensure the highest standards of food quality and presentation are consistently achieved.
- Manage inventory, including selecting and maintaining vendor relationships, and ensure quality ingredient sourcing.
- Oversee budgeting for the kitchen, including food costs, supplies, and labor.
- Train and mentor kitchen staff, promoting a culture of excellence and continuous learning.
- Implement and maintain food safety and hygiene protocols.
- Collaborate with restaurant management to enhance customer satisfaction and operational efficiency.
- Adapt to changing industry trends and customer preferences, keeping our offerings fresh and relevant.
Required skills and experience:
- Culinary arts degree, such as a Bachelor's in Culinary Arts or Associate Degree in Culinary Arts, or equivalent professional qualification.
- Proven experience as an Executive Chef in a high-end or large-scale restaurant.
- Experience in an ASIAN culinary style or cuisine as our restaurant.
- Strong leadership and team management skills.
- Expertise in menu development and culinary innovation.
- Knowledge of budget management, cost control, and financial management.
- Proficiency in food safety and hygiene standards.
- Excellent communication and interpersonal skills.
- Ability to work flexibly and effectively manage time in a fast-paced environment.
- Demonstrated ability in managing kitchen renovations or concept changes.
- Familiarity with current food trends and dietary requirements, including cultural and regional cuisines.
