Job Description & Requirements
Head chefs mostly work in the back-of-house. They take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food.
Executive Chef Responsibilities
The Head Chef required to cut pork, beef, chicken, seafood ,vegetables and others, we have pork contained dishes.
· Planning and directing food preparation and culinary activities
Cook Chinese north eastern cuisine and sichuan cuisine dishes
· Modifying menus or create new ones that meet quality standards
· Estimating food requirements and food/labor costs
Responsibilities
· Plan and direct food preparation and culinary activities
· Modify menus or create new ones that meet quality standards
· Estimate food requirements and food/labor costs
· Supervise kitchen staff’s activities
· Arrange for equipment purchases and repairs
· Recruit and manage kitchen staff
· Rectify arising problems or complaints
· Give prepared plates the “final touch”
· Perform administrative duties
· Comply with nutrition and sanitation regulations and safety standards
· Keep time and payroll records
· Maintain a positive and professional approach with coworkers and customers
Requirements
· MUST HAVE 10 YEARS working experience as a head chef in Northe eastern Cuisine and Sichuan Cuisine.
· Excellent record of kitchen management
· Ability to spot and resolve problems efficiently
· Capable of delegating multiple tasks
· Communication and leadership skills
· Keep up with cooking trends and best practices
Can speak, read and write mandarin is an advantage.
