Chef de Cuisine - Southeast Asian Chef

Aramark•Plano, TX

About The Position

The Specialty Asian Chef is one of the lead culinary persons responsible for the supervision and execution of authentic Asian dishes on a campus.At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Requirements

Proven experience as an Asian Chef/Cook, preferably in a high volume establishment/ restaurant or hotel.
In-depth knowledge of Asian culinary traditions, spices, and cooking techniques.
Strong creativity and ability to develop innovative recipes while staying true to traditional flavors.
Excellent organizational skills and ability to work efficiently in a fast-paced environment.
Outstanding attention to detail and commitment to maintaining high culinary standards.
Exceptional communication and leadership skills to effectively manage kitchen staff.
Requires at least 3 years experience heavily concentrated in authentic Asian Cuisine
Requires at least 2-3 years of post-high school education, preferably a culinary degree
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems.
Requires verbal, reading, and written communication skills

Responsibilities

Prepare and cook authentic Asian dishes, with a focus on East Asian and Southeast Asian Cuisine.
Create and develop new recipes while ensuring the authenticity and quality of traditional Asian cuisine.
Maintain high standards of food preparation, presentation, and hygiene.
Manage the Indian station and kitchen operations, including ingredient sourcing, inventory control, and kitchen equipment maintenance.
Train and supervise kitchen staff to ensure smooth operations and adherence to food safety regulations.
Collaborate with the Executive Chef and Culinary team to design menus, plan special events, and cater to specific dietary requirements.
Ensure consistent taste, flavor, and texture of dishes through effective quality control measures.
Trains and leads kitchen personnel
Supervises/coordinates all related culinary activities
Estimates food consumption and requisition or purchase food
Selects and develops recipes and standardize production recipes to ensure consistent quality
Establishes presentation technique and quality standards, and plans and prices menus
Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques