Specialty Chef / Jamaica, NY

Position: Specialty Chef

Reports to: Executive Chef

Department: Hot Foods Kitchen

Job Responsibilities:

Emphasis on Chinese cuisine and cooking skills.

Overall supervision of entire Hot Food department which include:

* Work with kitchen staff to produce high quality products on a consistent basis
Interface and efficient react to Customer/Executive Chef requirements
Implement customer specific menu items
Maintain HACCP standards
Culinary Quality & Menu Adherence
Production planning and management
Responsible for Food & Quality Safety
Menu development when required and other daily operation needs
Able to assist Executive Chef to create a vision for the department
Responsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updates
Ensure compliance with airline specification, personal hygiene and food handling procedures
Assist in departmental scheduling and control of hours and food cost
Assist in the development and training of employees
Assist in maintaining a good relationship between the departments
Other duties as assigned

Job Qualifications:

Good communication skills with employees, a must. Minimum of one year of experience working in all Asian techniques is required.
Strong knowledge of Chinese cooking philosophies and principles.
Ability to explain Chinese cooking techniques
Minimum of one year of experience in Chinese cooking in a high-volume hotel/restaurant is required.
Intermediate to Advanced knowledge of all basic Japanese cooking techniques is required.
Minimum of one year supervisory experience in airline/cruise ship/ hotel/restaurant is required.
Minimum of one year experience in a high production volume restaurant/hotel is required.
Minimum of three years of general culinary experience is required.
Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, and Excel) are required.
Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required.