Executive Chef Development- Chinese Cuisine Specialty

About the role

The Executive Chef – Design & Development, Chinese Cuisine leads the creation of innovative, high-quality, and cost-effective Chinese menus for global airline partners. This role blends culinary artistry with technical precision—developing detailed recipes, yield specifications, and production processes tailored for large-scale fresh food manufacturing. You will serve as the culinary expert for Chinese cuisine, ensuring authenticity, consistency, and compliance with strict airline, HACCP, and FDA standards.

Main Accountabilities

• Design, implement, and lead authentic Chinese cuisine menu presentations for assigned airline customers.
• Develop highly detailed recipes, yields, and technical specifications using the company’s proprietary Windows-based applications.
• Drive culinary workflow within the Program Management Team, meeting deadlines, cost targets, and customer expectations.
• Plan, prepare, and execute customer menu presentations; document specification updates and validate yields.
• Conduct ingredient and product research to elevate menu authenticity, variety, and operational efficiency.
• Perform yield studies and cost analyses to ensure accuracy and maintain financial targets.
• Create recipes and specifications that fully meet HACCP, FDA, and internal quality standards.
• Support the rollout of new customer menus and seasonal menu cycles.
• Train Executive Chefs and CSC culinary teams on upcoming menu changes.
• Travel domestically and internationally to support menu presentations, start-ups, and team training.
• Review, audit, and critique menu execution (via photo review or in-house inspections) to ensure continuous improvement.
• Act as the company’s culinary representative during airline customer interactions.
• Integrate Lean Manufacturing and Quality initiatives into food production, packaging, and workflow processes.

Culinary Execution

• Prepare and cook authentic Chinese dishes across regional specialties, including entrées, sides, sauces, and signature items.
• Execute recipes with precision, consistency, and efficiency, ensuring adherence to portioning, seasoning, and presentation standards.
• Plate and package dishes according to airline specifications, ensuring visual quality and flight-ready stability.
• Follow all airline, HACCP, FDA, and internal food safety regulations, including temperature control, labeling, and handling.
• Cook in accordance with airline specifications and regulatory requirements.
• Maintain organization, sanitation, and safety of workstations, equipment, and storage areas.
• Maintain inventory levels, report shortages, and support waste-reduction and cost-control initiatives.

Leadership & Collaboration

• Organize, staff, and direct culinary activities within the area of responsibility.
• Train, guide, motivate, and develop culinary teams to achieve excellence.
• Plan, execute, and oversee project budgets, initiating corrective actions where needed.

Knowledge, Skills and Experience

• Culinary degree or certification from an accredited culinary school or completion of a recognized culinary apprenticeship/training program required.
• Minimum 5 years of professional cooking experience, including authentic regional Chinese cuisine in a high-volume, fine dining, or specialty kitchen.
• Airline catering experience preferred but not required.
• Strong knowledge of regional Chinese culinary techniques, ingredients, and traditional preparation methods.
• Advanced project management and organizational skills.
• Strong attention to detail with the ability to meet strict production and presentation timelines.
• Knowledge of HACCP, FDA, and food hygiene regulations.
• Financial acumen to manage food cost, stock control, and waste reduction.
• Excellent presentation and communication skills for customer-facing culinary demonstrations.
• Proficiency in Microsoft Excel, Outlook, and the ability to learn internal systems such as CBASE.
• Ability to work in hot and cold environments, stand for extended periods, and lift up to 50 lbs.
• Must have the ability to comprehend, speak, read, and write both English and Chinese to support menu accuracy, ingredient sourcing, and communication with global partners.