Key Responsibilities
Prepare and cook a variety of authentic Chinese dishes (e.g., stir-fries, noodles, dim sum, sauces).
Develop and standardise recipes to ensure consistency and quality.
Maintain kitchen hygiene and food safety standards.
Manage inventory, food cost control, and minimise wastage.
Supervise and coordinate with kitchen staff.
Ensure timely preparation and service during peak hours.
Innovate and contribute to menu planning.
Requirements :
Proven experience as a Chinese Chef or similar role.
Strong knowledge of Chinese cooking techniques and ingredients.
Ability to work in a fast-paced workplace.
Knowledge of food safety and sanitation practices.
Team player with positive communication skills.
Culinary certification (preferred but not mandatory).
Preferred Skills
Expertise in wok cooking.
Experience with Indo-Chinese cuisine (if applicable).
Creativity in menu development.