Chef De Cuisine

Position Summary

Lead Dried Seafood Kitchen and large-scale dim sum operations, overseeing product development, quality assurance, food safety and additive management, while driving process improvement, cost control, and central kitchen collaboration to enhance productivity and product competitiveness, endusre stable and effective production. 

Primary Responsibility

*Oversee the daily operations of the Dried Seafood Kitchen, including production planning, capacity management, and supply coordination, ensuring a stable supply of high-quality products.
*Develop and optimize processing techniques, production workflows, and standard operating procedures to improve efficiency, product consistency, and cost-effectiveness.
*Monitor raw material inspection, production processes, storage conditions, and finished product quality to ensure compliance with food safety and quality standards.
*Analyze production performance and cost data, implementing initiatives to reduce waste, maximize capacity utilization, and enhance operational efficiency.
*Work closely with other business partners (Finance, Procurement, QA, cluster leaders etc. ) to ensure food-related matters are resolved promptly. 
*Coordinate with various Central Kitchen functions to support seamless operations, strengthen cross-functional collaboration, and resolve production bottlenecks.
*Plan and manage large-scale dim sum production, including manpower scheduling, ingredient preparation, and product dispatch for both manual and automated production lines.
*Supervise the operation, maintenance, and performance of food processing machinery and equipment to ensure safe, reliable, and efficient production.
*Ensure the compliant use and management of food additives to maintain product quality, consistency, and food safety.
*Perform duties in accordance with Company policies and procedures.
*Handle all matters in strict confidence.
*Take direction from AVP & ASVP of where necessary to be aligned with business needs.

Requirements

* Junior high-school graduation
* Minimum 8 years of experience in Chinese culinary
* Minumum 3 years of food manufacturing industry
* At least 3 years in managerial role within a large-scale central kitchen or food processing plant
* Expertise, with in-depth knowledge of dried seafood processing and high-volume dim sum production
* Proficient in operating and managing various types of large-scale automated food processing equipment used in central kitchens
* Solid professional knowledge of food chemistry and food additive applications, with strict adherence to local food safety regulations
*Excellent leadership, cross-functional communication and coordination skills
*Problem-solving ability, adaptability, and a strong commitment to quality assurance and food safety standards