Asian Restaurant Chef

Asian Restaurant Chef

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Collaborates with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. Checks the quality of raw and cooked food products to ensure that standards are met. Checks the quantity and quality of received products. Demonstrates new cooking techniques and equipment to staff. Determines how food should be presented, and creates decorative food displays. Determines production schedules and staff requirements necessary to ensure timely delivery of services. Estimates amounts and costs of required supplies, such as food and ingredients. Inspects supplies, equipment, and work areas to ensure conformance to established standards. Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Monitors sanitation practices to ensure that team members follow standards and regulations. Orders or requisitions food and other supplies needed to ensure efficient operation. Recruits and hires staff, including cooks and other kitchen workers. Maintains knowledge of currently used concepts, practices and procedures associated with fine dining restaurant trends. Develops and documents all recipe specs, and control procedures. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. Designs and implements regular menu updates. Creates and maintains on-line templates for Production, Commissary Ordering and Transfers. Responds to guest service issues. Monitors payroll/punch edits. Participates in Monthly Inventory. Inspects all food safety documentation for accuracy and consistency. Facilitates the flow of pertinent information from management to team members and from the team members to the Executive Chef. Responsible for the financial performance of the venue to budget, makes course changes and recommendations to improve financial performance. Directly supervises the Restaurant Sous Chef and Cook 3. Indirectly supervises Cooks 2 and Cooks 1. Creates and utilizes a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication. Performs all other duties as assigned.

Qualification Requirements: High school diploma or GED required. Culinary degree or Chef Certification required. Minimum of two years of fine dining/ala carte experience required. Must be at least 21 years of age.

Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.