Chef de Cuisine - Specialty Asian Cuisine

Aramark•Plano, TX

6d•Onsite

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. This role involves preparing and cooking authentic Asian dishes, with a focus on East Asian and Southeast Asian Cuisine, creating and developing new recipes while ensuring the authenticity and quality of traditional Asian cuisine, and maintaining high standards of food preparation, presentation, and hygiene. The Chef will also manage kitchen operations, including ingredient sourcing, inventory control, and equipment maintenance, and train and supervise kitchen staff.

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.
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.