
Chef Cook
1 week ago
Responsibilities:
Pre-Opening Phase:
Kitchen Design & Setup:
Plan kitchen workflow, advise on equipment purchases, and oversee installation.
Menu Development:
Design a high-quality, profitable menu (e.g., regional Chinese cuisine, fusion, or specialty dishes).
Supplier/Vendor Relations:
Source ingredients, negotiate costs, and establish reliable supply chains.
Team Building:
Assist in hiring and training kitchen staff (sous chefs, line cooks, etc.).
Daily Operations (Post-Opening):
Lead kitchen operations, ensuring consistency, efficiency, and food safety standards.
Manage inventory, food costs, and waste reduction.
Train and mentor staff on authentic cooking techniques and plating.
Collaborate with management on promotions, seasonal menus, and customer feedback.
Requirement:
5+ years of experience as a
Chinese Chef
(Sichuan, Cantonese, Hunan, etc.) in a high-volume restaurant.
Startup/Pre-opening experience
(preferred but not mandatory).
Strong knowledge of
Chinese culinary traditions , ingredients, and modern trends.
Ability to design a kitchen layout and select equipment (woks, steamers, fryers, etc.).
Fluent in menu costing, portion control, and kitchen hygiene/safety.
Leadership skills to build and motivate a team.
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