Head Chef/Kitchen Manager

JPosition Overview:
The Head Chef for a Chinese restaurant is responsible for leading the culinary team in delivering authentic and high-quality Chinese cuisine. They oversee all kitchen operations, from menu planning to food preparation, ensuring that dishes meet the restaurant's standards for taste, presentation, and authenticity.

Key Responsibilities:

• Menu Development and Execution:
• Develop and update menus featuring a variety of traditional and innovative Chinese dishes.
• Ensure authenticity and adherence to regional Chinese culinary techniques and flavors.
• Coordinate with management to introduce seasonal specials and promotions.
• Kitchen Management:
• Lead and supervise kitchen staff, including wok chefs, dim sum chefs, and prep cooks, providing training and guidance as needed.
• Maintain a clean and organized kitchen environment, adhering to food safety and sanitation standards.
• Oversee inventory management, including ordering ingredients and controlling costs.
• Food Quality and Presentation:
• Ensure that all dishes are prepared to the highest standards of taste, texture, and appearance.
• Monitor portion sizes and plate presentation to maintain consistency and quality.
• Taste-test dishes regularly to ensure flavor profiles are balanced and authentic.
• Specialty Cooking Techniques:
• Demonstrate proficiency in traditional Chinese cooking methods such as stir-frying, steaming, and braising.
• Train kitchen staff in proper techniques for preparing Chinese dishes, including knife skills and sauce making.
• Customer Satisfaction:
• Work closely with front-of-house staff to address customer feedback and ensure a positive dining experience.
• Accommodate special dietary requests and allergies while maintaining the integrity of Chinese cuisine.
• Collaboration and Communication:
• Foster a positive and collaborative work environment by effectively communicating with kitchen staff and other restaurant team members.
• Coordinate with management regarding kitchen operations, staffing needs, and any issues that may arise.

Qualifications:

• Proven experience as a Head Chef or Senior Chef in a Chinese restaurant or culinary establishment.
• Extensive knowledge of Chinese cuisine, including regional variations and specialty ingredients.
• Strong leadership and management skills, with the ability to motivate and inspire kitchen staff.
• Understanding of food safety and sanitation regulations, with a commitment to maintaining a clean and safe kitchen environment.
• Excellent communication and interpersonal skills, with the ability to work well under pressure.
• Culinary degree or certification from a reputable culinary institution is preferred.

The Head Chef for a Chinese restaurant plays a crucial role in preserving the authenticity and quality of Chinese cuisine while also driving innovation and creativity in menu development. Their expertise and leadership ensure that customers enjoy an exceptional dining experience rooted in tradition and flavor.

Job Types: Full-time, Permanent

Pay: From R42,00 per hour

Expected hours: 45 per week

Education:

• High School (matric) (Preferred)

Experience:

• Asian Restaurant: 3 years (Required)