Chef – Asian Cuisine

Position Title: Chef – Asian Cuisine

Job Summary The Asian Cuisine Chef is responsible for preparing, cooking, and presenting authentic Asian dishes to the highest standards of quality, consistency, and hygiene. The role runs the Asian section of the kitchen, ensures all dishes follow approved recipes and presentation standards, supports menu development, and maintains full compliance with food safety requirements.

Key Responsibilities

• Prepare, cook, and present Asian dishes such as Chinese, Japanese, Thai, Pan-Asian, or other regional specialties according to approved recipes and company standards.
• Manage the daily operation of the Asian section, ensuring all mise en place is ready before service.
• Maintain consistency in taste, quality, presentation, and portion sizes for every dish.
• Operate specialized equipment such as woks, steamers, tandoors, grills, or sushi stations safely and correctly.
• Prepare sauces, pastes, marinades, stocks, and other base components in line with authentic techniques.
• Check the quality, freshness, and proper handling of all ingredients, including specialty Asian products.
• Support menu planning, recipe development, and the introduction of new Asian dishes and specials.
• Ensure smooth execution of à la carte orders, buffets, live stations, and special events.
• Supervise, guide, and train junior chefs and commis assigned to the section.
• Ensure compliance with Dubai Municipality food safety regulations, HACCP procedures, hygiene standards, and company policies.
• Keep the section, equipment, refrigerators, and storage areas clean and well organized.
• Ensure correct food storage, labeling, temperature checks, and stock rotation using FIFO/FEFO.
• Control food costs through accurate portioning, waste reduction, and careful stock use.
• Monitor section inventory and raise requisitions for ingredients and supplies as needed.
• Maintain required records such as production sheets and temperature logs.
• Report equipment faults, maintenance needs, and operational issues to the Head Chef or Sous Chef.
• Follow safe working practices and health and safety procedures at all times.
• Carry out any other duties assigned by Management.

Qualifications & Requirements

• Diploma or certificate in Culinary Arts, Professional Cookery, or a related field is preferred.
• Minimum 3 years of professional kitchen experience specializing in Asian cuisine.
• Experience in hotels, restaurants, resorts, or high-volume Asian or Pan-Asian outlets is preferred.
• Strong knowledge of authentic Asian ingredients, flavors, cooking methods, and presentation styles.
• Hands-on skill in wok cooking and other Asian techniques; experience with dim sum, sushi, or regional specialties is an advantage.
• Dubai Municipality–approved Food Safety / Food Hygiene certification is required.
• HACCP certification is preferred.
• Good understanding of food safety, hygiene, and sanitation practices.
• Knowledge of portion control, food costing, and waste management.
• Ability to train and guide junior kitchen staff.
• Good communication, organizational, and teamwork skills.
• Able to work efficiently under pressure in a fast-paced kitchen environment.

Work Location: In person