About the role
- Prepare and oversee the production of a variety of Pan Asian dishes, including Chinese, Thai, and other Asian cuisines, as applicable to the menu.
- Ensure the preparation of high-quality dishes with consistent taste, flavour, texture, portion size, and presentation.
- Demonstrate expertise in Asian cooking techniques, including stir-frying, steaming, wok cooking, grilling, and sauce preparation.
- Prepare and supervise the production of noodles, rice dishes, soups, curries, marinades, sauces, and other Pan Asian specialties.
- Ensure all dishes are prepared according to standard recipes and are served within the stipulated time.
- Assist in developing new dishes, seasonal menus, and special culinary offerings under the guidance of the senior chef.
- Manage the day-to-day operations of the assigned Pan Asian kitchen section.
- Allocate duties to Commis and other junior team members and monitor their performance.
- Ensure mise en place is completed before service and that all ingredients and equipment are readily available.
- Monitor food quality, portion control, presentation, and consistency during service.
- Coordinate with other kitchen sections to ensure smooth operations and timely food delivery.
- Maintain adequate stock levels and inform the reporting chef about shortages, wastage, and replenishment requirements.
- Ensure proper use, maintenance, and storage of kitchen equipment and utensils.
- Ensure strict adherence to food safety, personal hygiene, sanitation, and HACCP standards.
- Monitor proper food storage, temperature control, labelling, and FIFO procedures.
- Prevent cross-contamination and ensure safe handling of raw and cooked food.
- Conduct regular checks on the cleanliness of workstations, equipment, cold storage, and kitchen areas.
- Ensure compliance with the resort’s hygiene policies and standard operating procedures.
- Monitor ingredient consumption and ensure effective portion control.
- Minimize food wastage and maintain appropriate utilization of raw materials.
- Assist in stocktaking, inventory control, and requisitioning of kitchen supplies.
- Ensure ingredients are used efficiently while maintaining the required quality standards.
- Support food cost control initiatives and report any unusual wastage or stock discrepancies.
- Guide, train, and motivate Commis and other junior kitchen team members.
- Ensure team members follow standard recipes, preparation methods, and hygiene practices.
- Support on-the-job training and skill development within the Pan Asian kitchen section.
- Maintain discipline, teamwork, and effective communication within the kitchen.
- Assist the Sous Chef and Executive Chef in implementing operational standards and improving kitchen performance.
- Ensure food preparation meets guest expectations and established resort standards.
- Coordinate with the service team regarding special requests, dietary requirements, and food allergies.
- Maintain consistency and presentation standards during à la carte service, buffets, and special events.
- Respond promptly to feedback regarding food quality and take corrective action as directed by the reporting chef.
- Diploma / Degree in Hotel Management, Culinary Arts, or an equivalent qualification is preferred.
- For DCDP: Typically 3–5 years of relevant kitchen experience, including experience in Pan Asian cuisine.
- For CDP: Typically 4–6 years of relevant kitchen experience, including independent handling of a Pan Asian kitchen section.
- Previous experience in luxury hotels, resorts, or fine-dining establishments is preferred.
- Strong knowledge of Pan Asian ingredients, cooking methods, sauces, and culinary presentation.
- Good understanding of food safety, hygiene, inventory management, and food cost control.
- Strong culinary knowledge of Pan Asian cuisine.
- Expertise in wok cooking, stir-frying, steaming, grilling, and sauce preparation.
- Ability to manage kitchen operations independently and maintain service standards.
- Leadership, team coordination, and training skills.
- Knowledge of portion control, food costing, and inventory management.
- Good organizational skills and attention to detail.
- Ability to work effectively under pressure in a fast-paced kitchen environment.
- Strong communication, teamwork, and problem-solving skills.
- Flexibility to work shifts, weekends, and holidays as required.
- Consistency in food quality, taste, and presentation.
- Timely preparation and dispatch of food orders.
- Compliance with standard recipes, portion sizes, and presentation guidelines.
- Adherence to food safety, hygiene, and sanitation standards.
- Effective management of food costs, inventory, and wastage.
- Completion of mise en place and readiness for service.
- Training, development, and performance of junior team members.
- Guest satisfaction and positive feedback on food quality.
- Compliance with resort policies, kitchen SOPs, and operational standards.