Lead a specific section in the kitchen, such as sushi, wok, dim sum, or grill, specializing in Pan-Asian culinary techniques.
Prepare, cook, and present Pan-Asian dishes with precision and creativity, ensuring consistency in taste and presentation.
Guide and mentor junior kitchen staff, such as Commis Chefs, in your section, helping them master specific techniques (e.g., stir-frying, sashimi cutting).
Manage stock levels for your section, ensuring that fresh and high-quality ingredients like seafood, noodles, and spices are available.
Create and contribute to the development of new Pan-Asian dishes in collaboration with the Head Chef, drawing inspiration from different regions.
Ensure food safety, hygiene, and cleanliness are maintained, especially with ingredients like raw fish or items used for tempura and wok frying.
[18:14, 16/10/2024] Liza Hemnani: Maintain accurate portion control, reduce waste, and follow standard recipes while ensuring food cost is in line with kitchen goals.
Work closely with the Head Chef to deliver a diverse menu featuring dishes like sushi, ramen, bao, stir-fries, and more.
Key Skills and Qualifications:
Culinary qualification or equivalent experience in Pan-Asian cuisine.
Proven experience as a Chef de Partie or similar role with a focus on Asian cuisine.
Strong leadership skills with the ability to supervise and train junior kitchen staff.
Excellent understanding of food safety and hygiene standards, especially concerning seafood handling and sushi preparation.
Creativity and passion for developing new and innovative Pan-Asian dishes.
Ability to work in a fast-paced environment, ensuring quality and consistency during service.