The Chinese Cuisine Cook for Asian Menu will report to Executive Chef.

Job Overview

Will be responsible for all menu development, recipe and plating documentation, ingredient sourcing, staff training and maintaining food quality and standards. He will also be responsible for menu costing, menu developing, recipe creation, invoice imputing, and kitchen management. Prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist with cooks and other stuff, and deliver food in a rapid-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

Responsibilities and Duties

• . Ensuring that all food meets the highest quality standards and is served on time.


• . Planning the menu and designing the plating presentation for each dish.


• . Coordinating kitchen staff and assisting them as required.


• . Hiring and training staff to prepare and cook all the menu items.


• . Stocktaking ingredients and equipment, and placing orders as needed.


• . Enforcing best practices for safety and sanitation in the kitchen.


• . Creating new recipes to regularly update the menu.


• . Keeping track of new trends in the industry.


• . Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.


• . Consistently offer professional, friendly, and proactive guest service while supporting fellow Colleagues.


• . Prepare and service all food items for a la carte menus according to restaurant recipes and standards.


• . Actively share ideas, opinions, and suggestions in daily shift briefings.


• .
  
  
  
  Maintain proper rotation of product in all coolers to minimize wastage/spoilage.


• . Ensure storeroom requisitions/orders are accurate.


• . Have full knowledge of all menu items, daily features, and promotions.


• . Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.


• . Follow kitchen policies, procedures, and service standards.


• . Follow all safety and sanitation policies when handling food and beverage.


• . Assist Food & Beverage management team with stock-take as requested.


• . Assist in transporting of food, beverage, and other items to and from the kitchen.


• . Assist kitchen team in replenishing food items, crockery, cutlery, etc., on special functions/busy periods.


• . Attend Department meetings as requested.


• . Other duties as assigned.

Education & Experiences

Applicants must have a strong proven experience in Asian cooking (Chinese, Vietnamese, Japanese, Thai)

5 years minimum in leadership roles in kitchens

Highly responsible & reliable.

Must hold a journeyman Red Seal Certification or Culinary Arts Certification.

Must have up to date Food Safe Handling certification

East Asian cuisine experience is a must

Skills and Abilities

Strong leadership, organizational and customer service skills.

Should have strong supplier relations for the East Asian ingredients.

Mandarin and/or Cantonese language(s) will be considered a strong asset.

Ability to work well under pressure in a fast-paced environment.

Ability to work cohesively as part of a team.

Ability to focus attention on guest needs, always remaining calm and courteous.

Constant standing and walking throughout shift.

Frequent lifting and carrying up to 30 lbs.

Occasional kneeling, pushing, pulling.