Manage and operate the Chinese kitchen section independently
Prepare authentic Chinese dishes as per menu and standards
Ensure taste, presentation, and portion consistency
Supervise Commis and DCDP in the Chinese section
Plan daily mise-en-place and production
Maintain food quality, hygiene, and safety standards (HACCP)
Coordinate with Sous Chef / Executive Chef for smooth operations
Control food cost, wastage, and inventory for the section
Ensure proper use and maintenance of kitchen equipment
Requirements:
Strong knowledge of Chinese cuisine (wok, sauces, stir-fry, dim sum - if applicable)
Experience in hotel or high-volume restaurant kitchens
Ability to handle pressure during service hours
Leadership and team management skills
Knowledge of food safety and hygiene standards