Key Responsibilities
Food Preparation: Cook authentic Chinese cuisine using traditional methods like stir-frying, steaming, and wok-cooking.
Menu Planning: Design and develop daily or seasonal Chinese menu items and regional specialties.
Kitchen Management: Supervise kitchen staff, assign tasks, and ensure smooth shift operations.
Quality and Hygiene Control: Maintain high standards of food safety, cleanliness, and portion control according to local regulations.
Inventory and Cost Control: Estimate daily production needs, manage stock, and monitor food wastage.