Job description for Head of Barbeque Chinese Restaurant at CORNER HOUSE GROUP
Requirements for Head of BBQ (Head of Barbecue)
For the position of Head of BBQ, candidates must have experience and expertise in barbecue and grilling techniques, be capable of leading the BBQ team, maintaining food quality and consistency, and managing BBQ operations and costs.
1. Main Qualifications
Work Experience: Minimum of 3–5 years of experience in BBQ, grilling, or kitchen operations. Previous experience as a Chef de Partie (CDP), BBQ Chef, 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 grilling, barbecuing, smoking, roasting, and slow-cooking techniques.
Specializations: Knowledge of preparing beef, chicken, lamb, and seafood, as well as various BBQ sauces and marinades.
Equipment Proficiency: Ability to operate and maintain charcoal grills, gas grills, smokers, ovens, and other BBQ equipment.
Meat Preparation Techniques: Knowledge of meat preparation, trimming, portioning, marinating, doneness levels, and resting time.
Leadership: Ability to lead, supervise, train, and evaluate the BBQ team.
Kitchen Operations: Ability to organize food preparation, assign tasks, manage work schedules, and ensure smooth BBQ service operations.
Food Quality: Ability to maintain consistent taste, doneness, texture, portion sizes, and food presentation.
Cost Control: Knowledge of food costing, yield management, portion control, inventory management, and food waste reduction.
Food Safety: Knowledge of food hygiene, sanitation, proper meat storage, temperature control, and food safety procedures.
Menu Development: Ability to develop new BBQ menus, marinades, dry rubs, sauces, and innovative food presentation techniques.
Language Skills: English proficiency is an advantage.
Work Attitude: Disciplined, responsible, detail-oriented, creative, possesses strong leadership skills, and able to work under pressure.
