Chinese cuisine Chef

Wen Jia Bao Management; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Wen Jia Bao Management is seeking an executive chef to lead our Chinese cuisine and BBQ operations. You will guide menu development, oversee traditional cooking techniques, and ensure consistent quality across all dishes.

You will manage a fast-paced kitchen, mentor sous chefs and line cooks, and collaborate with front-of-house to deliver an exceptional dining experience. Strong leadership and HACCP knowledge are essential.

Qualifications

• Minimum of 8–10 years of experience in Chinese cuisine, with 3–5 years specializing in Chinese BBQ.
• Expertise in traditional Chinese cooking techniques, including wok cooking, dim sum preparation, and BBQ.
• Formal culinary training from a recognized institution, with certifications in Chinese culinary arts or BBQ techniques preferred.
• Knowledge of food safety standards, with certifications such as HACCP being highly desirable.
• Leadership in fast-paced kitchen environments and ability to mentor teams.

Responsibilities

• Design and develop authentic Chinese cuisine menus focusing on traditional BBQ dishes.
• Oversee marination, roasting, and grilling; manage specialized BBQ equipment.
• Supervise daily kitchen operations, ensuring hygiene, timely service, and quality.
• Recruit, train, and lead kitchen staff; foster teamwork and high performance.
• Ensure high standards of food quality and presentation; respond to customer feedback.

Skills

Chinese BBQ

Wok cooking

Dim sum

Leadership

Menu development

Quality control

Communication

Education

Formal culinary training

Tools

Charcoal grills

Chinese ovens

Job description

1. Menu Development & Planning

• Design and develop authentic Chinese cuisine menus, with a focus on traditional and specialty Chinese BBQ dishes (e.g., Peking duck, char siu, roasted pork belly, and lamb skewers).
• Innovate new dishes while preserving the authenticity of Chinese culinary traditions, incorporating seasonal and customer-preferred items.

2. Chinese BBQ Expertise & Operations

• Oversee the preparation, marination, roasting, and grilling of Chinese BBQ items, ensuring quality and consistency.
• Manage specialized BBQ equipment, such as Chinese ovens, rotisseries, and charcoal grills.
• Develop and implement standardized procedures for Chinese BBQ preparation, ensuring exceptional taste and efficiency.

3. Kitchen Operations & Workflow Optimization

• Supervise daily kitchen operations, ensuring smooth workflow, timely service, and adherence to hygiene and safety standards.
• Streamline kitchen processes for efficient production of Chinese BBQ and other dishes while maintaining quality control.
• Monitor inventory levels and source ingredients cost-effectively without compromising quality.

4. Team Leadership & Training

• Recruit, train, and lead kitchen staff, including sous chefs and line cooks, in Chinese cuisine and BBQ techniques.
• Mentor team members to enhance culinary skills and knowledge of traditional Chinese cooking methods.
• Foster a positive work environment, promoting teamwork and high performance.

5. Quality Control & Food Presentation

• Ensure high standards of food quality, taste, and presentation for all dishes, with special attention to BBQ items.
• Regularly inspect ingredients and finished dishes to ensure consistency and customer satisfaction.
• Implement customer feedback to refine and improve dishes.

6. Customer Experience & Collaboration

• Collaborate with front-of-house teams to understand customer preferences and deliver a superior dining experience.
• Interact with guests to showcase culinary expertise and receive direct feedback on Chinese BBQ and other menu items.

7. Budgeting, Sourcing & Cost Management

• Manage kitchen budgets, control food costs, and minimize waste while maintaining exceptional quality.
• Source authentic, high-quality ingredients for both Chinese BBQ and other menu items.

8. Innovation & Trend Analysis

• Stay updated on culinary trends in Chinese cuisine, especially BBQ, and adapt menus to modern dietary needs (e.g., vegan, gluten-free).
• Introduce creative dishes while retaining the cultural authenticity of Chinese cuisine.

Required Experience & Skills:

1. Professional Culinary Experience

• Minimum of 8-10 years of experience in Chinese cuisine, with at least 3-5 years specializing in Chinese BBQ.
• Expertise in traditional Chinese cooking techniques, including wok cooking, dim sum preparation, and BBQ.

2. Chinese BBQ Expertise

• Proven skills in preparing and mastering Chinese BBQ, such as marination, roasting, and grilling.
• Hands-on experience with Chinese BBQ equipment (e.g., charcoal grills, Chinese ovens).

3. Culinary Education & Certifications

• Formal culinary training from a recognized institution, with certifications in Chinese culinary arts or BBQ techniques preferred.
• Knowledge of food safety standards, with certifications such as HACCP being highly desirable.

4. Leadership & Team Management

• Demonstrated experience leading and mentoring kitchen teams in a fast-paced environment.
• Ability to foster teamwork and maintain a positive and productive kitchen environment.

5. Menu Development & Creativity

• Proven ability to create innovative, authentic, and customer-driven Chinese cuisine and BBQ menus.
• Knowledge of adapting traditional recipes for modern dietary preferences.

6. Attention to Detail & Quality Control

• Strong focus on food quality, presentation, and safety standards, especially in BBQ production.
• Consistently deliver dishes that meet or exceed customer expectations.

7. Budgeting & Cost Management

• Experience managing kitchen budgets, controlling costs, and reducing waste.

8. Cultural Awareness & Adaptability

• Deep understanding of regional Chinese BBQ styles and ability to adapt them for various markets.
• Awareness of local customer preferences and trends in Chinese cuisine.

9. Strong Communication Skills

• Ability to communicate effectively with team members, suppliers, and front-of-house staff to ensure smooth operations.