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.