Chinese Barbecue Chef - Chinese Cuisine (中式燒烤主廚)

Department : Food & Beverage

Reports to: Chinese Executive Chef

Role Introduction:

The Chinese Barbecue Chef - Chinese Cuisine is a crucial role within the Food and Beverage department, responsible for overseeing the preparation and cooking of Chinese barbecue dishes. This individual will work in a high-volume, fast-paced environment, utilizing their expertise in Chinese barbecue techniques to deliver exceptional dishes. The Chinese Barbecue Chef - Chinese Cuisine will assist in menu planning, ensure efficient cooking processes, manage a team, maintain quality control, and prioritize customer satisfaction. This role requires excellent time management, problem-solving, creativity, and a strong focus on continuous learning.

Key Responsibilities:

• Utilize expertise in Chinese barbecue techniques to prepare and cook high-quality barbecue dishes in a fast-paced environment.
• Assist in menu planning, incorporating creativity and innovation to enhance the barbecue menu.
• Ensure efficient cooking processes, managing the timing of food preparation to meet customer demands.
• Supervise and manage a team of kitchen staff, providing guidance, training, and support to maintain quality and efficiency.
• Maintain quality control through regular inspections of food preparation and presentation to meet culinary standards.
• Focus on customer satisfaction by ensuring that barbecue dishes are prepared and presented according to customer preferences and dietary requirements.
• Conduct regular stock checks on the food inventory and prepare the daily food order list.
• Continuously learn and stay updated on new barbecue techniques, ingredients, and industry trends in Chinese cuisine.
• Collaborate with the Chinese Executive Chef and other team members to enhance the overall dining experience.

Requirements:

• Secondary School or above, expertise in Chinese barbecue techniques with a minimum of 10 years of experience as a Chinese BBQ Chef.
• Proven ability to work in a high-volume, fast-paced environment while maintaining food quality and efficiency.
• Strong knowledge of menu planning and the ability to bring creativity and innovation to the barbecue menu.
• Excellent leadership and team management skills with the ability to maintain quality control and ensure smooth kitchen operations.
• Exceptional time management and problem-solving skills to handle multiple tasks and resolve issues promptly.
• Physical stamina to withstand the demands of a busy kitchen and attention to detail to ensure precise food preparation.
• Proficiency in Cantonese is required. Proficiency in English and Putonghua is preferred but not mandatory.

主要職責

• 處理及監察中式燒味菜式，確保在節奏明快工作環境下能維持穩定及高質量出品。
• 協助餐牌研發，識別新菜式食材及配料，創作新穎菜式。
• 監督下屬出品質量, 按客戶要求指導各種菜式製作及擺盤，確保食材形狀大小及味道統一，以滿足客戶需求。
• 指導及培訓下屬使用砧板設備、刀工技巧及跟進使用狀況，確保不影響日常工作，以達工序之流暢。
• 與下屬及其他廚房員工協調工序，確保食材及菜式按時準備及交付。
• 指導下屬為每日營運作準備工作，監督下屬儀容、服裝、紀律及個人衛生，遵循廚房衛生準則，確保工作區域清潔有序，以符合指定食品安全衛生標準。
• 管理及監控食材庫存，協助準備每日食材訂購清單及檢查來貨質量。
• 不斷學習及瞭解中式燒味新技巧、食材運用和趨勢。
• 與中餐行政總廚及其他餐飲部成員緊密溝通，以提升客戶用餐體驗。

入職要求

• 中學程度或以上，十年或以上中式燒味經驗及兩年或以上管理工作經驗。
• 曾於高食材使用量及節奏明快環境下工作。
• 對中式燒味廚房包括日常運作、管理員工、成本控制和採購制度、食品安全衛生制度(HACCP, ISO22000)、工作安全等事宜，具相當經驗及認識。
• 對餐牌研發工作有一定經驗及認識，能為中式燒味創作新穎菜式。
• 良好團隊合作精神，具良好人際關係處理及溝通技巧。具獨立處理工作能力，良好組織能力，專注於細節，把握工作節奏，靈活應對。
• 有體力勞動需求，以處理繁重廚房工作。
• 良好粵語溝通能力，具英語及普通話溝通能力但不是必要要求。

Full-time

Personal & Application Information

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