Key Responsibilities:
Prepare authentic Chinese dishes such as noodles, fried rice, soups, appetizers, and wok-based dishes.
Ensure consistent taste, quality, and presentation of all food items.
Prepare ingredients (mise en place) before service.
Maintain cleanliness and hygiene in the kitchen as per food safety standards.
Monitor inventory and inform management about stock requirements.
Minimize food wastage and control portion sizes.
Operate kitchen equipment safely and efficiently.
Work with the kitchen team to ensure timely food service.
Requirements:
2–5 years of experience as a Chinese Cook/Chef.
Good knowledge of Chinese cooking techniques, sauces, and ingredients.
Experience in wok cooking.
Ability to work under pressure in a fast-paced kitchen.
Knowledge of food safety and hygiene practices.
Team player with good communication skills.
Qualification:
High school or hotel management/cookery certification (preferred).
Relevant work experience in a restaurant, hotel, or cloud kitchen.