[ASM Global] Chinese Barbecue Chef - Chinese Cuisine (中式燒烤主廚)

Kai Tak Sports Park is a fully integrated sports, leisure and entertainment destination that is expected to be completed in 2024. The 28 hectare park will be part of the redevelopment on the site of the old Hong Kong International Airport in Kai Tak. Kai Tak Sports Park Ltd (KTSPL) has been awarded the contract to undertake this project. ASM Global, through its subsidiary company in Hong Kong, SMG China, has been engaged by KTSPL to be the Operator of Kai Tak Sports Park. About ASM Global ASM Global is the world’s leading producer of entertainment experiences. It is the global leader in venue and event strategy and management—delivering locally tailored solutions and cutting-edge technologies to achieve maximum results for venue owners. The company’s elite venue network spans five continents, with a portfolio of more than 350 of the world’s most prestigious arenas, stadiums, performing arts venues, and convention and exhibition centers, including McCormick Place Chicago; Moscone Center San Francisco; ICC Sydney Australia; Olympia London; Shenzhen World China; and P&J Live in Aberdeen, U.K. Follow us on Facebook, Instagram, LinkedIn and Twitter. asmglobal.com

Department: Food & Beverage

Reports to: Chinese Executive Chef

Role Introduction:

The Chinese Barbecue Chef - Chinese Cuisine is a crucial role within the Food and Beverage department, responsible for overseeing the preparation and cooking of Chinese barbecue dishes. This individual will work in a high-volume, fast-paced environment, utilizing their expertise in Chinese barbecue techniques to deliver exceptional dishes. The Chinese Barbecue Chef - Chinese Cuisine will assist in menu planning, ensure efficient cooking processes, manage a team, maintain quality control, and prioritize customer satisfaction. This role requires excellent time management, problem-solving, creativity, and a strong focus on continuous learning.

Key Responsibilities:

• Utilize expertise in Chinese barbecue techniques to prepare and cook high-quality barbecue dishes in a fast-paced environment.
• Assist in menu planning, incorporating creativity and innovation to enhance the barbecue menu.
• Ensure efficient cooking processes, managing the timing of food preparation to meet customer demands.
• Supervise and manage a team of kitchen staff, providing guidance, training, and support to maintain quality and efficiency.
• Maintain quality control through regular inspections of food preparation and presentation to meet culinary standards.
• Focus on customer satisfaction by ensuring that barbecue dishes are prepared and presented according to customer preferences and dietary requirements.
• Conduct regular stock checks on the food inventory and prepare the daily food order list.
• Continuously learn and stay updated on new barbecue techniques, ingredients, and industry trends in Chinese cuisine.
• Collaborate with the Chinese Executive Chef and other team members to enhance the overall dining experience.

Requirements:

• Secondary School or above, expertise in Chinese barbecue techniques with a minimum of 10 years of experience as a Chinese BBQ Chef.
• Proven ability to work in a high-volume, fast-paced environment while maintaining food quality and efficiency.
• Strong knowledge of menu planning and the ability to bring creativity and innovation to the barbecue menu.
• Excellent leadership and team management skills with the ability to maintain quality control and ensure smooth kitchen operations.
• Exceptional time management and problem-solving skills to handle multiple tasks and resolve issues promptly.
• Physical stamina to withstand the demands of a busy kitchen and attention to detail to ensure precise food preparation.
• Proficiency in Cantonese is required. Proficiency in English and Putonghua is preferred but not mandatory.

主要職責

• 處理及監察中式燒味菜式，確保在節奏明快工作環境下能維持穩定及高質量出品。
• 協助餐牌研發，識別新菜式食材及配料，創作新穎菜式。
• 監督下屬出品質量, 按客戶要求指導各種菜式製作及擺盤，確保食材形狀大小及味道統一，以滿足客戶需求。
• 指導及培訓下屬使用砧板設備、刀工技巧及跟進使用狀況，確保不影響日常工作，以達工序之流暢。
• 與下屬及其他廚房員工協調工序，確保食材及菜式按時準備及交付。
• 指導下屬為每日營運作準備工作，監督下屬儀容、服裝、紀律及個人衛生，遵循廚房衛生準則，確保工作區域清潔有序，以符合指定食品安全衛生標準。
• 管理及監控食材庫存，協助準備每日食材訂購清單及檢查來貨質量。
• 不斷學習及瞭解中式燒味新技巧、食材運用和趨勢。
• 與中餐行政總廚及其他餐飲部成員緊密溝通，以提升客戶用餐體驗。

入職要求

• 中學程度或以上，十年或以上中式燒味經驗及兩年或以上管理工作經驗。
• 曾於高食材使用量及節奏明快環境下工作。
• 對中式燒味廚房包括日常運作、管理員工、成本控制和採購制度、食品安全衛生制度(HACCP, ISO22000)、工作安全等事宜，具相當經驗及認識。
• 對餐牌研發工作有一定經驗及認識，能為中式燒味創作新穎菜式。
• 良好團隊合作精神，具良好人際關係處理及溝通技巧。具獨立處理工作能力，良好組織能力，專注於細節，把握工作節奏，靈活應對。
• 有體力勞動需求，以處理繁重廚房工作。
• 良好粵語溝通能力，具英語及普通話溝通能力但不是必要要求。

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Personal & Application Information

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