Executive Chinese Chefs supervise the kitchens operation, control food cost, quality and portion control of food. They oversee purchase of dried goods and fresh products. They have to be innovative and creative on daily special menus and maintain good relationship with customers.
Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards
Be responsible for and accountable for the overall food cost kitchen supplies, kitchen energy costs and kitchen utensils
Perform any other reasonable duties as required by the department head from time to time
Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
Always adheres to Lapita Autograph Collection standards of preparation, recipes and presentation
Maintain buffet and assist guests with serving
Accepts and prepares special orders
Ensures seasoning, portions and appearance of food
Proactively carries out work to facilitate chefs arriving for the other shift’s
- Ensures that food is delivered on time
- Follows proper safety, hygiene and sanitation practices
- Ensures readiness at all times
- Accepts and prepares special orders, and ensures proper posting to guest folio
- Stores unused food properly and informs CDC of larger quantities of stored food
- Prepares all BBQ items for daily operation
- Is responsible for the production, preparation and presentation of all food items, in his section to ensure highest possible quality at all times
- Candidates must have a firm knowledge of the Chinese Cuisine
- Positive attitude and passion for Chinese cuisine
- Planning and determining all food production
Traditional Chinese food has to always be fresh. Most dishes are filled with huge quantities of vegetables, grass-fed meats, seafood and herbs and spices. Every ingredient is handpicked for medicinal purposes. The Chinese people rarely eat canned/frozen food.
