Asian Restaurant Chef

• Prepares and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that team members follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Recruit and hire staff, including cooks and other kitchen workers.
• Maintains knowledge of currently used concepts, practices and procedures associated with fine dining restaurant trends.
• Develops and documents all recipe specs, and control procedures.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Designs and implements regular menu updates
• Create and maintain on-line templates for Production, Commissary Ordering and Transfers
• Responds to guest service issues
• Monitor payroll/punch edits
• Participate in Monthly Inventory
• Inspects all food safety documentation for accuracy and consistency.
• Facilitates the flow of pertinent information from management to team members and from the team members to the Executive Chef
• Responsible for the financial performance of the venue to budget, makes course changes and recommendations to improve financial performance.
• Directly supervises the Restaurant Sous Chef and Cook 3. Indirectly supervises Cooks 2 and Cooks 1.
• Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication
• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS
• High school diploma or GED required.
• Culinary degree or Chef Certification required.
• Minimum of two years of fine dining/ala carte experience required.

• Must be at least 21 years of age.