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Work setting

• Restaurant

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Experience and specialization

Cuisine specialties

• Cantonese cuisine 
• Szechuan
• Thai
• International

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Additional Details

The Specialist Chef is responsible for preparing and executing authentic Burmese cuisine while maintaining POPA’s culinary standards, food quality, and consistency. This role requires strong expertise in Burmese cooking techniques, ingredients, flavors, and presentation styles

• Prepare and cook authentic Burmese dishes according to standardized recipes and presentation guidelines.
• Specialize in traditional Burmese techniques including curries, noodle dishes, salads, soups, grilled items, and street-food style offerings.
• Ensure consistency in taste, portioning, plating, and food quality across all menu items.
• Monitor cooking times, temperatures, and ingredient quality to maintain excellence.
• Handle preparation of specialty sauces, spice blends, broths, marinades, and condiments unique to Burmese cuisine.