Key Responsibilities:
Manage the Chinese section independently.
Prepare Chinese starters, noodles, fried rice, main courses, and sauces.
Ensure consistent taste, quality, portion size, and presentation.
Handle daily mise en place and preparation.
Maintain food safety, hygiene, and kitchen SOPs.
Monitor stock, wastage, and proper food storage.
Guide and supervise Commis Chefs and kitchen helpers.
Ensure timely food preparation and dispatch during service.
Follow standard recipes and maintain consistency.
Coordinate with Sous Chef and Head Chef for smooth kitchen operations.
Experience: 4-6years of experience in Chinese cuisine preferred.Skills: Wok handling, Chinese sauces, noodles, rice, starters, basic dim sum, food safety, and team coordination.