Responsibilities

• Supervise and coordinate the daily operations of the Asian kitchen.
• Prepare and oversee the preparation and presentation of authentic Asian dishes.
• Demonstrate strong expertise in Asian cuisines, including Chinese, Japanese, Thai, Korean and other regional Asian specialties.
• Assist in menu development, recipe creation and introducing innovative Asian dishes.
• Ensure consistency in food quality, taste, presentation and portion control.
• Lead, train, motivate and develop the kitchen team.
• Monitor food costs, inventory, stock rotation and wastage.
• Ensure compliance with HACCP, food safety and hygiene standards.
• Coordinate effectively with other kitchen sections and operational departments.
• Support the Executive Chef in achieving departmental objectives and maintaining operational excellence.

Qualifications

• Diploma or professional certification in Culinary Arts or a related field.
• Minimum 4–5 years of professional culinary experience, preferably within hotels or upscale restaurants.
• At least 3-5 years of experience in a supervisory kitchen position.
• Proven expertise in Asian cuisine and various Asian cooking techniques.
• Strong knowledge of food safety, HACCP and kitchen cost control.

Source: official careers site of Hilton. Apply directly with the employer.