About this role
- Supervise and coordinate the daily operations of the Asian kitchen.
- Prepare and oversee the preparation and presentation of authentic Asian dishes.
- Demonstrate strong expertise in Asian cuisines, including Chinese, Japanese, Thai, Korean and other regional Asian specialties.
- Assist in menu development, recipe creation and introducing innovative Asian dishes.
- Ensure consistency in food quality, taste, presentation and portion control.
- Lead, train, motivate and develop the kitchen team.
- Monitor food costs, inventory, stock rotation and wastage.
- Ensure compliance with HACCP, food safety and hygiene standards.
- Coordinate effectively with other kitchen sections and operational departments.
- Support the Executive Chef in achieving departmental objectives and maintaining operational excellence.
- Diploma or professional certification in Culinary Arts or a related field.
- Minimum 4–5 years of professional culinary experience, preferably within hotels or upscale restaurants.
- At least 3-5 years of experience in a supervisory kitchen position.
- Proven expertise in Asian cuisine and various Asian cooking techniques.
- Strong knowledge of food safety, HACCP and kitchen cost control.