Head of Barbeque Chinese Restaurant

Requirements for Head of BBQ – Chinese Restaurant

For the position of Head of BBQ at a Chinese restaurant, candidates must have experience and expertise in preparing a variety of Chinese barbecue dishes, particularly roasted meats and traditional Chinese BBQ specialties. Candidates must also be able to lead a team, maintain food quality and consistency, and manage BBQ operations and costs.

1. Main Qualifications

• Work Experience: Minimum of 3–5 years of experience in Chinese BBQ or Chinese cuisine. Previous experience as a BBQ Chef, Chef de Partie (CDP), or Sous Chef is an advantage.

• Education: Minimum of a vocational high school diploma in Culinary Arts or a Diploma in Culinary Arts/Hospitality Management.

• Cooking Skills: Proficient in Chinese BBQ, roasting, grilling, braising, and slow-cooking techniques.

• Chinese BBQ Specialization: Knowledge of preparing Char Siu (Chinese BBQ pork), Crispy Roast Pork (Siu Yuk), Roasted Duck, Soy Sauce Chicken, and other traditional Chinese roasted meat dishes.

• Meat Preparation Techniques: Proficient in ingredient selection, meat cutting, trimming, marinating, seasoning, glazing, and controlling roasting temperatures and cooking times.

• Equipment Proficiency: Ability to operate and maintain Chinese roasting ovens, charcoal grills, gas grills, and other BBQ equipment.

• Food Quality: Ability to produce tender and juicy meat, crispy skin, appealing roasted colors, and authentic, consistent flavors.

• Leadership: Ability to lead, supervise, train, and evaluate the BBQ team.

• Kitchen Operations: Ability to organize food preparation, production schedules, task assignments, and smooth food service operations.

• Cost Control: Knowledge of food costing, meat yield, portion control, inventory management, and food waste reduction.

• Food Safety: Knowledge of food hygiene, sanitation, proper meat storage, temperature control, and HACCP standards.

• Menu Development: Ability to develop Chinese BBQ menus, marinades, seasonings, sauces, and food presentation techniques.

• Language Skills: English proficiency is an advantage.

• Work Attitude: Disciplined, responsible, detail-oriented, creative, possesses strong leadership skills, and is able to work under pressure.