BBQ Chef

Key Responsibilities

• Independently lead and execute the preparation and roasting of Cantonese-style meats (e.g., char siu, roast duck, soy chicken), ensuring consistency, authenticity, and high-quality standards.
• Work closely with the culinary and service teams to plan and execute large-scale banquet events, with a strong emphasis on Cantonese-style roasting techniques and presentation.
• Monitor and control costs of raw and cooked materials, especially high-volume banquet ingredients.
• Maintain strict hygiene standards and track expiry dates for all poultry and perishable items.
• Ensure cleanliness and proper organization of food items, including those stored on drying racks.
• Liaise with banquet service staff to meet all dining and event requirements.
• Train, mentor, and manage junior kitchen staff, including handling HR-related matters.
• Maintain a high standard of personal hygiene and a clean, professional appearance.
• Carry out additional duties or special projects as assigned by the Master Chef or banquet leadership.

Qualifications:

• Minimum "O" Level or equivalent; culinary certificates or diplomas are advantageous.
• Basic Hygiene Certificate required.
• Specialized knowledge in Cantonese roasting techniques preferred.

Experience:

• 5–10 years of professional kitchen experience.
• Minimum 2–3 years in a similar role, preferably in banquet or large-scale event settings.
• Proven experience in Cantonese roasting for high-volume service.