CHINESE CHEF/ASIAN FOOD PRODUCTION MANAGER 
 

In order to succeed in this position the candidate must have demonstrable skill and expertise in cooking and preparing Chinese food (at least 10 years experience). In addition, the candidate must have experience with Chinese cuisine menu development. The candidate must be able to resolve problems, understand others, possess team leadership skills, and develop people. In addition to culinary skill, the ideal candidate will have excellent communication skills, be self-motivated, and be able to thrive under a high pressure environment.  

The Chinese Chef/Asian Food Production Manager will be primarily responsible for preparing and cooking a multitude of both traditional and modern Chinese cuisine dishes. In addition, he or she will be tasked with supervising, coordinating, and participating in the activities of cooks and other workers engaged in the production of primarily Chinese foods. Takes a leadership role in setting department assignments and ensuring conformity with recipes, menu specifications, and production schedules. Assists and drives training initiatives relative to sound food handling (HACCP) and promotes workplace safety. Liaisons and interfaces with customers as assigned by the Executive Chef for various activities such as meal tasting, presentations, hygiene, and other assignments.

Essential Functions:

• Assists the Executive Chef with staff scheduling, menu planning, and managing of supplies;
• Cooks and prepares both modern and traditional Chinese cuisine as well as other Asian foods as needed;
• Provides training to fellow kitchen employees in cooking and preparing both modern and traditional Chinese cuisine;
• Ensures that kitchen personnel conform to safety standards and sanitation rules;
• Monitors the quality and costs of food items utilized in the kitchen;
• Coordinates production with the pantry and bakery departments to avoid shortages and surpluses of hot foods;
• Establishes and monitors field activity progress through ongoing communications with flight coordinators/supervisors;
• Develops and posts daily activity plans that designate specific assignments;
• Verifies the accuracy of menu specifications before the menu cycle change;
• Generates hot food production sheets and establishes batch recipes as well as cooking procedures for new dishes;
• Creates par levels for requisitions based on the new menu specs;
• Monitors adjustments to batch recipes and preparation methods during actual production to enhance food quality and maximize cost efficiency;
• Works with the Pantry Department to ensure that products are prepared and packed properly;
• Standardizes batch recipes with preparation methods for hot and cold food production to ensure consistent quality;
• Maintains impeccable personal hygiene and sets high safety and production standards in the workplace;
• Enforces established company policies, procedures, and safety rules. Also enforces regulations pertaining to HACCP as well as those set by various governmental agencies including but not limited to the OSHA, USDA, and the FDA;
• Oversees the safety and health culture within the area of supervision. Actively supports HACOR’s commitment and vision regarding safety, health, and quality;
• Assists the marketing department in maintaining customer relations through menu presentations and addressing customer special requests;
• Maintains contact with customers (airlines), vendors, the Purchasing Department, and account managers to stay up to date on new product development and product seasonality trends;
• Monitors incoming and outgoing communications, ensures timely internal distributions as required;
• Participates in menu presentations and weekly operation meetings. Reports any departmental performance issues or other problematic concerns;
• Participates in internal audits, hygiene audits, and airline audits for the department;
• Addresses customer complaints via phone, e-mail, or in person when necessary;
• Translates menu specs into Chinese when needed;
• Fills in for the Executive Chef when needed and assists in resolving any problems that may arise on the job;
• Supervises kitchen staff and takes appropriate action against under-performing staff members. Also provides incentives for staff members to go above and beyond the expectations of their assigned duties;
• Assists in creating menu proposals based on the menu guidelines provided by the airlines and the current airline budget per class. Works with the Pricing Department to estimate food and labor costs;
• Presents current and proposed menus to customers and makes adjustments during meal presentations to meet customers’ needs;
• Informs all departmental employees of changes to practice preparation methods and job assignments;
• Assists in the performance of various administrative duties such as filling out food supply requisition forms, dry store requisition forms, airline production sheets, employee schedules, thermometer calibration logs, blast chiller logs, refrigeration temperature logs, and airline menu specifications;
• Conducts quality control checks to ensure proper production;
• Attends customer events as needed; and
• Travels outside of the country for training purposes.

WORK EXPERIENCE:
Must have at leastt 10 years experience as a chef in traditional and modern Chinese cuisine
Must be knowledgeable in Food Safety

COMMUNICATION SKILLS:
Must have strong communication skills and be fluent in English
Read, and follow food specs and menu guidelines in English

ENVIRONMENTAL REQUIREMENTS:
Must be able to lift, bend, and push 30 pounds or more on a daily basis
Stand for long periods of time
Move intermittently during 8+ hours
In and out of cold and hot environments
Work overtime as required
Handle knives and kitchen tools properly