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About the Role

The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation.

Responsibilities

• Oversee the creation and updating of menus to reflect traditional and contemporary Asian dishes, incorporating customer preferences and guiding new menu development.
• Prepare and cook all menu items to the highest standard of quality, taste, and presentation, utilizing traditional and modern Asian cooking techniques.
• Maintain strict standards for food quality, consistency, and presentation, promptly addressing any issues.
• Supervise and coordinate kitchen staff, providing training on Asian cooking techniques, safety, and hygiene.
• Manage the ordering, receiving, and inventory of kitchen supplies and ingredients, maintaining supplier relationships.
• Monitor and control kitchen expenses, including food costs, labor, and waste, to maximize efficiency and reduce costs.
• Ensure the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices.
• Stay current with trends in Asian cuisine and global culinary developments, experimenting with new recipes and presentation styles.
• Engage with customers to gather feedback on the dining experience and use it to make improvements.
• Collaborate with the front-of-house team to ensure seamless service and communication between the kitchen and dining area.
• Plan and execute special events, private parties, or catering orders, ensuring menu and service meet event expectations.

Requirements

• Applicants must be willing to relocate to the Cayman Islands.
• Minimum 5+ years’ experience in food and beverage operations.
• Basic literacy and numeracy skills.
• The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays.
• The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously.
• The Chef may need to work under pressure to meet the demands of a high-volume restaurant.

Skills

• Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation.
• Strong leadership and team management abilities.
• Excellent organizational and multitasking skills.
• Creativity and innovation in menu development.
• Knowledge of food safety and sanitation regulations.
• Strong communication and interpersonal skills.
• Ability to work efficiently in a fast-paced environment.

Location

• Grand Cayman - Cayman Islands

Work Type

• Full-time

Experience Level

• Several years of experience as a Chef or Sous Chef in an Asian restaurant
• Minimum 5+ years’ experience in food and beverage operations

Education Level

• Culinary degree or formal training in culinary arts is preferred
• Culinary training or certification (preferred)

Salary/Compensations

• Competitive salary

Benefits

• Opportunities for professional growth and career advancement.
• Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts.
• A supportive and dynamic work environment.
• The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

About the Company

• SPECIALIZING IN ASIAN CUISINE