Chinese Cuisine Culinary Innovator

3 days ago

Singapore beBeeCulinary Full time $60,000 - $90,000
Job Overview

This is a unique opportunity to join our culinary team as a Chinese Cuisine Chef. We are seeking an experienced and passionate chef to lead our kitchen operations and create exceptional dining experiences for our customers.

Key Responsibilities:
  • Culinary Leadership: Develop and plan menus and daily specials that showcase the diversity of Chinese cuisine, taking into account flavors, textures, and presentation.
  • Menu Planning Expertise: Create prep lists for the kitchen crew, ensuring efficient workflow and minimizing waste, while adhering to quality control standards.
  • Food Costing and Inventory Management: Manage food costing and inventory levels, maintaining profitability and reducing losses through effective purchasing and stock rotation.
  • Quality Control Standards: Maintain high standards for food storage, rotation, quality, and appearance, adhering to health codes and regulations.
  • Compliance and Safety Protocols: Ensure compliance with applicable health codes and regulations, establishing maintenance and cleaning schedules for equipment, storage, and work areas.
  • Culinary Expertise and Innovation: Demonstrate expertise in Chinese cuisine, including Sichuan dishes and Dongbei cuisine, as well as knowledge of Chinese spices and ingredients, and contribute to menu innovation and development.
  • Effective Collaboration: Work effectively with front house staff to facilitate smoother working processes and enhance customer satisfaction, improving overall service delivery and customer experience.
Required Skills:
  • Recipe Development: Create new recipes and menus, incorporating diverse flavor profiles and nutritional considerations.
  • Ingredient Selection: Source and select high-quality ingredients, taking into account seasonality, sustainability, and food safety.
  • Quality Assurance: Monitor and maintain high standards for food quality, presentation, and temperature control.
  • Safety and Sanitation Practices: Ensure adherence to safety and sanitation protocols, minimizing risk and preventing contamination.
  • Culinary Techniques: Demonstrate proficiency in various cooking techniques, such as stir-frying, braising, and steaming, to produce high-quality dishes.
  • Inventory Management: Effectively manage inventory levels, reducing waste and minimizing overstocking, while maintaining optimal product freshness.
  • Purchasing Strategies: Implement efficient purchasing strategies, considering seasonal availability, price fluctuations, and supplier relationships.
  • Risk Management: Identify and mitigate risks associated with food safety, quality control, and regulatory compliance.
  • Collaboration and Communication: Foster effective communication and collaboration among kitchen staff, ensuring seamless execution of menus and services.

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