Job Description

Roles & Responsibilities

Lead the preparation and execution of authentic Chinese dishes (e.g., Cantonese, Sichuan, Hunan, Northern cuisine depending on restaurant concept).
Develop and innovate menu items while maintaining traditional cooking techniques.
Ensure consistent taste, quality, presentation, and portion control.
Oversee special banquet or seasonal menus.
Supervise, train, and mentor kitchen staff, ensuring high performance and teamwork.
Assign daily tasks, manage kitchen workflow, and maintain efficiency during service.
Conduct regular skill development and cooking technique training.
Maintain cleanliness and hygiene standards in compliance with food safety regulations.
Ensure proper handling, storage, and rotation of ingredients.
Monitor equipment functionality and arrange maintenance when necessary.
Manage inventory, including ordering, receiving, and stock control.
Control food costs through portion management and waste reduction.
Work with management to meet budget and profitability targets.
Visa: 2-year Employment Visa
Experience: Chinese / Indo-Chinese cuisine experience is mandatory
Qualification: Hotel Management or Graduation required
Age Limit: Below 37 years
Requirement: Mentally and physically strong candidates
Transportation: Provided
Accommodation: Provided
Duty: 11 + 1 hours per day
Medical & Insurance: Provided.

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