Reports To

Executive Chef

Reporting To This Position

No direct reports — works closely with:

Executive Sous Chef and Sous Chefs

Key Qualifications

Diploma/Certificate in Culinary Arts or equivalent

Minimum 5 years' experience as a Chinese Chef in a luxury hotel or resort

Luxury island resort experience preferred

Good English; Mandarin preferred

Core competencies: culinary excellence, luxury guest service, leadership, teamwork, communication, food safety, cost awareness, creativity, problem solving, and adaptability

Key Duties/Responsibilities

• Prepare, cook, and present authentic Chinese cuisine to the highest luxury hospitality standards.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Develop seasonal and signature Chinese dishes.
• Maintain standardized recipes and preparation methods.
• Personally engage with Chinese guests to understand their dining preferences and expectations.
• Recommend authentic dishes and create personalized dining experiences.
• Collect guest feedback and communicate recommendations to the Executive Chef.
• Promote Chinese cuisine through special menus and events.
• Develop and maintain standard Chinese menus.
• Create, standardize, and update recipes with accurate food costing.
• Meet company food cost targets.
• Monitor food waste and inventory control.
• Ensure full compliance with HACCP, food safety regulations, company SOPs, and hygiene standards.
• Maintain a clean, organized, and safe kitchen.
• Ensure proper storage, labeling, FIFO, and temperature control.
• Conduct regular culinary training for all chefs on authentic Chinese cooking techniques, ingredients, wok skills, recipe execution, plating, and Chinese culinary traditions.
• Train team members on standardized recipes, portion control, presentation standards, and food costing.
• Mentor junior chefs through daily coaching and practical demonstrations.
• Assist the Executive Chef in developing culinary training programs and SOPs.
• Report directly to the Executive Chef and work collaboratively with all kitchen sections.
• When there are no Chinese guests or Chinese menu requirements, actively support other kitchen sections as assigned by the Executive Chef.
• Assist with banquets, special events, and VIP functions.
• Assist with purchasing recommendations for Chinese ingredients and equipment.
• Participate in inventory management and stock control.
• Maintain recipe files, production records, and menu documentation.
• May recommend menu changes, develop recipes, conduct culinary training, recommend purchasing requirements, and monitor food quality and hygiene standards under the approval of the Executive Chef.
• Perform all duties in accordance with resort policies, SOPs, HACCP, and luxury hospitality standards.

WORKING CONDITIONS:

• General:
• Subject to the fact that he/she may from time to time be expected to work outside normal hours in order to meet reporting deadlines and take full responsibility of the department thereby extending his/her support whenever needed.

PERFORMANCE STANDARDS:

• Specific financial measures of performance:
• To be agreed at each appraisal
• Specific non-financial measures of performance:
• To be agreed on recruitment and at each appraisal, including but not limited to:
• High-quality Chinese cuisine and Chinese guest satisfaction
• Compliance with HACCP and hygiene standards
• Achievement of food cost targets
• Successful culinary training
• Operational flexibility and teamwork
• General measures of performance:
• As a member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.
• Frequency of appraisal:
• Performance to be appraised annually or as per policy of the company
• Appraiser:
• To be appraised by the immediate superior.

This is not an exhaustive list of responsibilities; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.