Executive Chef Design & Development-Chinese Cuisine
LSG Sky Chefs, Irving, TX, United States
About us
LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.
Do you have the following skills, experience and drive to succeed in this role Find out below.
Role Purpose Statemen t
Bring authentic Chinese flavors to the skies! As the Corporate Design & Development Chinese Chef, you will lead the creation of innovative, cost-effective menus for airline catering while ensuring authenticity, quality, and compliance with strict food safety standards. This role combines culinary artistry with technical precision—designing detailed recipes, yield specifications, and production processes for a fresh food manufacturing environment. You will collaborate with airline partners to deliver exceptional in-flight dining experiences that meet exacting specifications and delight passengers worldwide .
Main Accountabilities
Menu Design & Developme nt
Design, implement, and lead authentic Chinese menu presentations for assigned airline customers.
Create highly detailed recipes and yield specifications using the company’s proprietary Windows-based application.
Execute the culinary process steps within the Program Management Team, adhering to deadlines and cost targets.
Plan, prepare, and execute customer menu presentations, documenting specification changes and validating yields
Research new products and ingredients to enhance menu offerings and maintain authenticity
Perform yield studies to determine accurate cost analysis and ensure compliance with budget targets
Design recipes and specifications that meet HACCP and FDA standard
Support start-up of new customer menus and seasonal offering
Train Executive Chefs and culinary teams at Customer Service Centers (CSC) on menu cycle changes
Ability to travel to different CSDC locations both domestically and internationally to help support with start-ups, menu presentations, and training of new menu cycles
Audit and critique customer menus via photo or in-house reviews, ensuring improvements are implemented
Interface with airline customers as the company’s culinary representative
Incorporate Lean Manufacturing and Quality initiatives into food production and packaging processes
Culinary Execution
Prepare and cook authentic Chinese dishes from scratch, including entrees, sides, sauces, and specialty items
Execute recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards
Plate dishes according to airline specifications, ensuring visual appeal and secure packaging for flight readiness
Adhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control
Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components
Maintain cleanliness and organization of workstations, equipment, and storage areas
Monitor inventory levels, report shortages, and support waste reduction initiative
Leadership & Collaboration
Ensure the area of responsibility is properly organized, staffed, and directed
Guide, motivate, and develop subordinate employee
Plan, implement, and control project budgets; initiate corrective actions when necessary
Knowledge, Skills and Experience
Culinary degree or certification from an accredited culinary school required or on the job culinary related training program / apprenticeship required
Minimum 5 years of professional cooking experience, including authentic Chinese regional cuisine in a high-volume or specialty kitchen environment
Airline catering experience preferred but not required
Advanced project management experience and strong organizational skills
Proficiency in authentic cooking techniques and regional Chinese cuisine
Strong attention to detail and ability to meet strict timelines for production
Knowledge of HACCP, FDA, and food hygiene regulations
Financial acumen to manage food costs, control stock levels, and minimize waste
Excellent presentation skills for customer-facing menu demonstrations. xsgimln
Microsoft Excel, Outlook experience and ability to learn internal database applications like CBASE
Ability to work in hot and refrigerated environments, stand for extended periods, and lift up to 50 lbs.
Must have the ability to comprehend, speak, read, and wri te both English and Chin ese to support menu accuracy, ingredient sourcing, and communication with global partners.
LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.
Do you have the following skills, experience and drive to succeed in this role Find out below.
Role Purpose Statemen t
Bring authentic Chinese flavors to the skies! As the Corporate Design & Development Chinese Chef, you will lead the creation of innovative, cost-effective menus for airline catering while ensuring authenticity, quality, and compliance with strict food safety standards. This role combines culinary artistry with technical precision—designing detailed recipes, yield specifications, and production processes for a fresh food manufacturing environment. You will collaborate with airline partners to deliver exceptional in-flight dining experiences that meet exacting specifications and delight passengers worldwide .
Main Accountabilities
Menu Design & Developme nt
Design, implement, and lead authentic Chinese menu presentations for assigned airline customers.
Create highly detailed recipes and yield specifications using the company’s proprietary Windows-based application.
Execute the culinary process steps within the Program Management Team, adhering to deadlines and cost targets.
Plan, prepare, and execute customer menu presentations, documenting specification changes and validating yields
Research new products and ingredients to enhance menu offerings and maintain authenticity
Perform yield studies to determine accurate cost analysis and ensure compliance with budget targets
Design recipes and specifications that meet HACCP and FDA standard
Support start-up of new customer menus and seasonal offering
Train Executive Chefs and culinary teams at Customer Service Centers (CSC) on menu cycle changes
Ability to travel to different CSDC locations both domestically and internationally to help support with start-ups, menu presentations, and training of new menu cycles
Audit and critique customer menus via photo or in-house reviews, ensuring improvements are implemented
Interface with airline customers as the company’s culinary representative
Incorporate Lean Manufacturing and Quality initiatives into food production and packaging processes
Culinary Execution
Prepare and cook authentic Chinese dishes from scratch, including entrees, sides, sauces, and specialty items
Execute recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards
Plate dishes according to airline specifications, ensuring visual appeal and secure packaging for flight readiness
Adhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control
Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components
Maintain cleanliness and organization of workstations, equipment, and storage areas
Monitor inventory levels, report shortages, and support waste reduction initiative
Leadership & Collaboration
Ensure the area of responsibility is properly organized, staffed, and directed
Guide, motivate, and develop subordinate employee
Plan, implement, and control project budgets; initiate corrective actions when necessary
Knowledge, Skills and Experience
Culinary degree or certification from an accredited culinary school required or on the job culinary related training program / apprenticeship required
Minimum 5 years of professional cooking experience, including authentic Chinese regional cuisine in a high-volume or specialty kitchen environment
Airline catering experience preferred but not required
Advanced project management experience and strong organizational skills
Proficiency in authentic cooking techniques and regional Chinese cuisine
Strong attention to detail and ability to meet strict timelines for production
Knowledge of HACCP, FDA, and food hygiene regulations
Financial acumen to manage food costs, control stock levels, and minimize waste
Excellent presentation skills for customer-facing menu demonstrations. xsgimln
Microsoft Excel, Outlook experience and ability to learn internal database applications like CBASE
Ability to work in hot and refrigerated environments, stand for extended periods, and lift up to 50 lbs.
Must have the ability to comprehend, speak, read, and wri te both English and Chin ese to support menu accuracy, ingredient sourcing, and communication with global partners.