Chef de Cuisine - Asian

About the role

The Asian Chef de Cuisine will lead the restaurant kitchen, ensuring high‑quality, consistent food production while driving culinary creativity. You will work closely with the team to enhance guest satisfaction and maintain budgetary control.

Key responsibilities

• Oversee daily kitchen operations, ensuring compliance with food safety and sanitation standards.
• Develop, design, and execute new menu items and seasonal dishes.
• Plan and manage food quantities, plating requirements, and inventory.
• Supervise and train kitchen staff, fostering a collaborative and efficient work environment.
• Maintain accurate food preparation, handling, and storage procedures.
• Coordinate with purchasing to control costs and maintain budget.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to lead a kitchen team and manage day‑to‑day operations.
• Strong understanding of food safety regulations and sanitation practices.
• Excellent communication and interpersonal skills.

Required skills

• Culinary techniques and food preparation
• Food safety and sanitation compliance
• Menu development and recipe creation
• Kitchen staff supervision and training
• Inventory and cost control