Executive Chef - Development, Chinese Cuisine Specialty

LSG Sky Chefs•Irving, TX

23h•Onsite

About The Position

Bring authentic Chinese flavors to the skies! The Executive Chef – Design & Development, Chinese Cuisine leads the creation of innovative, high-quality, and cost-effective Chinese menus for global airline partners. This role blends culinary artistry with technical precision—developing detailed recipes, yield specifications, and production processes tailored for large-scale fresh food manufacturing. You will serve as the culinary expert for Chinese cuisine, ensuring authenticity, consistency, and compliance with strict airline, HACCP, and FDA standards. Through collaboration with internal teams and airline clients, you will design exceptional in-flight dining experiences that meet rigorous specifications and delight passengers worldwide.

Requirements

Culinary degree from an accredited Culinary School
Minimum 5 years of professional commercial cooking experience in a high-volume or specialty kitchen environment; preparing authentic specialty cuisine.
Proficient in authentic Chinese cooking techniques and preparing Chinese cuisine.
Chinese language proficiency
Customer interactive dialog in preferred language
Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
Excellent skills at developing concepts, ensuring documentation and conducting professional and convincing menu presentations in front of customers
Proficient Microsoft Excel and/or database application experience and demonstrated skill set
Ability to follow airline plating guides, recipe specifications, and food presentation standards.
Work in refrigerated environment when required to ensure specifications are followed
Able to lift up and carry up to 50 lbs to include hot pans of food.

Nice To Haves

Prior airline catering experience a plus but not required.

Responsibilities

Design, implement and lead menu presentations for Chinese and other assigned airline customers
Execute the culinary process steps of the standard design process within the Program Management Team and adhere to deadlines and cost targets
Plan, prepare, and execute customer menu presentations
Document specification changes, validate yielding and methods and batch recipe conversion estimates during menu presentation cooking and preparation.
Consistently research new products entering the marketplace which could be added to the standard products from the established catalog of menu/recipe components and ingredient items
Execute training to Executive Chefs and culinary personnel at Customer Service Centers (CSC) on menu cycle changes
Responsible for auditing and critiquing customer menus in a CSC via photo or in-house reviews, and ensuring all necessary improvements are made
Perform yield studies on various products to get a true yielded cost in CBASE
Design and implement start-up of new customer menus
Design recipes and specifications to ensure that Hazard Analysis and Critical Control Points (HACCP) and Food and Drug Administration (FDA) standards are maintained
Interface and act as company culinary representative with customers
Design food production and packing around Lean Manufacturing and Quality initiatives
Ensure that the area of responsibility is properly organized, staffed and directed
Guide, motivate and develop the directly and indirectly subordinate employees
Plan, implement and control the cost and project budget in the area of responsibility; initiate and steer corrective actions in case of deviations