HEAD CHEF

1. Menu Development & Planning

. Design and develop authentic Chinese cuisine menus, with a focus on traditional and specialty Chinese BBQ dishes (e.g., Peking duck, char siu, roasted pork belly, and lamb skewers).

. Innovate new dishes while preserving the authenticity of Chinese culinary traditions, incorporating seasonal and customer-preferred items.

2. Chinese BBQ Expertise & Operations

. Oversee the preparation, marination, roasting, and grilling of Chinese BBQ items, ensuring quality and consistency.

. Manage specialized BBQ equipment, such as Chinese ovens, rotisseries, and charcoal grills.

. Develop and implement standardized procedures for Chinese BBQ preparation, ensuring exceptional taste and efficiency.

3. Kitchen Operations & Workflow Optimization

. Supervise daily kitchen operations, ensuring smooth workflow, timely service, and adherence to hygiene and safety standards.

. Streamline kitchen processes for efficient production of Chinese BBQ and other dishes while maintaining quality control.

. Monitor inventory levels and source ingredients cost-effectively without compromising quality.

4. Team Leadership & Training

. Recruit, train, and lead kitchen staff, including sous chefs and line cooks, in Chinese cuisine and BBQ techniques.

. Mentor team members to enhance culinary skills and knowledge of traditional Chinese cooking methods.

. Foster a positive work environment, promoting teamwork and high performance.

5. Quality Control & Food Presentation

. Ensure high standards of food quality, taste, and presentation for all dishes, with special attention to BBQ items.

. Regularly inspect ingredients and finished dishes to ensure consistency and customer satisfaction.

. Implement customer feedback to refine and improve dishes.

6. Customer Experience & Collaboration

. Collaborate with front-of-house teams to understand customer preferences and deliver a superior dining experience.

. Interact with guests to showcase culinary expertise and receive direct feedback on Chinese BBQ and other menu items.

7. Budgeting, Sourcing & Cost Management

. Manage kitchen budgets, control food costs, and minimize waste while maintaining exceptional quality.

. Source authentic, high-quality ingredients for both Chinese BBQ and other menu items.

8. Innovation & Trend Analysis

. Stay updated on culinary trends in Chinese cuisine, especially BBQ, and adapt menus to modern dietary needs (e.g., vegan, gluten-free).

. Introduce creative dishes while retaining the cultural authenticity of Chinese cuisine.