Executive Chinese Cuisine Chef - Fine-Dining, High-Volume

Restaurant Associates

Miami (FL)

On-site

USD 110,000 - 140,000

Full time

14 days+

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Job summary

Restaurant Associates is seeking an experienced Chef de Cuisine, Chinese Cuisine, to lead the development, preparation, and execution of an elevated Chinese culinary program in a state-of-the-art production kitchen serving a corporate dining location.

The role requires deep knowledge of authentic Chinese regional cuisines, especially Cantonese and Hong Kong styles, and the ability to maintain fine-dining quality at scale while training staff and guiding menu development.

Qualifications

  • Experience leading authentic Chinese cuisine in fine-dining, hotels, or upscale catering.
  • Strong knowledge of Cantonese and Hong Kong-style cooking.
  • Expertise in wok technique, sauces, braising, steaming, and dim sum.

Responsibilities

  • Lead all aspects of Chinese menu production with authenticity and quality.
  • Prepare and execute restaurant-quality Chinese dishes in a high-volume production setting.
  • Collaborate with culinary leadership to develop seasonal menus and signature dishes.
  • Preserve traditional Chinese techniques while adapting recipes for scale.
  • Train and mentor kitchen staff in authentic cooking methods and standards.
  • Assist with inventory, production planning, and food cost controls.
  • Ensure food safety and sanitation compliance.
  • Stay current on culinary trends while honoring Chinese heritage.

Skills

Wok Cooking
Sauce Development
Dim Sum
High-Volume Production
Menu Development

Job description

Restaurant Associates is seeking an experienced Chef de Cuisine, Chinese Cuisine, to lead the development, preparation, and execution of an elevated Chinese culinary program in a state-of-the-art production kitchen serving a corporate dining location.

The role requires deep knowledge of authentic Chinese regional cuisines, especially Cantonese and Hong Kong styles, and the ability to maintain fine-dining quality at scale while training staff and guiding menu development.

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