Job Description

Job Summary:

The Chinese Chef is responsible for preparing and presenting Chinese dishes with authenticity, creativity, and consistency. The chef must specialize in wok techniques and Chinese flavor profiles while ensuring guest satisfaction through quality and timely service.

Key Responsibilities:

Prepare soups, stir-fries, noodles, rice, sauces, and dim sum. Operate the wok station efficiently and safely. Monitor food quality, flavor, and presentation consistency. Collaborate with F&B team for menu planning and pricing. Train junior kitchen staff in Chinese cooking techniques. Maintain hygiene and cleanliness in the kitchen. Manage inventory of Asian ingredients, sauces, and supplies. Innovate new dishes and participate in food festivals.

Requirements:

3+ years of experience in Chinese cuisine (preferably hotel-based). Deep knowledge of Chinese herbs, spices, sauces, and cooking tools. Experience with live counters and buffet-style cooking. Culinary diploma in Oriental cuisine is a plus. Flexibility to work long hours and handle high volumes.
Job Types: Full-time, Permanent

Pay: ?16,000.00 - ?20,000.00 per month

Benefits:

Food provided Provident Fund
Schedule:

Day shift Rotational shift
Supplemental Pay:

* Performance bonus