Asian Chef

Job Description

To plan, prepare, and execute high-quality Asian cuisine, ensuring an exceptional dining experience for guests while maintaining hygiene, presentation, and cost efficiency in line with the resort’s standards.

Food Preparation & Cooking

Prepare authentic Asian dishes with a focus on flavor, quality, and consistency

Plan menus in collaboration with the Executive Chef, including à la carte, buffet, and special event offerings.
Ensure dishes are presented attractively and served at the correct temperature and timing.

Kitchen Operations

Supervise and guide junior kitchen staff in the preparation and cooking of Asian cuisine.

Maintain proper stock levels, conduct inventory checks, and assist in ordering ingredients specific to Asian cooking.

Ensure correct portion control and minimize food waste.

Hygiene & Safety Compliance

Adhere strictly to food safety, hygiene, and sanitation regulations (HACCP standards).

Maintain cleanliness and organization of workstations and storage areas.

Monitor expiry dates, labeling, and rotation of stock to ensure freshness and compliance.

Menu Development

Introduce new dishes, fusion concepts, or themed nights to keep offerings dynamic and appealing.

Adapt recipes to cater to guest dietary preferences and resort themes.

Teamwork & Communication

Work collaboratively with the culinary team, front-of-house staff, and resort management.

Train and mentor junior staff in Asian cooking techniques and cultural food knowledge.

Cost Control

Manage kitchen efficiency, reduce food costs, and control wastage while maintaining high-quality output.

Skills/Qualifications Required

Proven experience as an Asian Chef or in a similar role (minimum 3–5 years).

Expertise in one or more Asian cuisines (e.g., Chinese, Japanese, Thai, Indian, Korean, etc.).

Strong knife skills and understanding of traditional cooking techniques.

Knowledge of food safety and kitchen hygiene standards.

Ability to work under pressure and in a fast-paced environment.

Good leadership, organizational, and communication skills.

Culinary certification or formal training preferred.

Creativity and passion for Asian cuisine.

Respectful and inclusive team player.

Willingness to participate in resort activities or themed events when required.

Flexible with work schedules, including weekends and public holidays.

Salary

Not Stated

Full-Time / Part-Time?