EXECUTIVE CHEF (SICHUAN CUISINE)⁠

Menu Development: Create, develop, and refine authentic Sichuan cuisine menus that highlight traditional flavors and innovative presentation techniques. Kitchen Leadership: Oversee daily kitchen operations, ensuring a cohesive workflow and maintaining high standards of food quality and consistency. Team Management: Train, mentor, and supervise kitchen staff, fostering a collaborative environment and ensuring adherence to culinary techniques specific to Sichuan cuisine. Ingredient Sourcing: Collaborate with suppliers to source authentic Sichuan ingredients while managing inventory and minimizing food waste. Quality Assurance: Maintain strict quality control processes to ensure every dish meets the restaurant’s standards for taste, appearance, and authenticity. Health and Safety Compliance: Enforce hygiene and food safety protocols in compliance with local regulations to ensure a safe and clean kitchen environment. Customer Experience: Work closely with front-of-house staff to address customer feedback and ensure an exceptional dining experience. Cost Management: Monitor kitchen budgets, control costs, and optimize resource utilization without compromising the quality of dishes.