Chinese Chef

Key Responsibilities Cooking & Preparation: Prepare and cook Chinese dishes (starters, soups, noodles, fried rides, stir-fries, and gravies) according to standardized recipes. [1] Wok & Kitchen Operations: Handle wok cooking, stir-frying, deep-frying, steaming, and heat control. [1] Mise en Place: Prepare Chinese sauces, marinades, spice mixes, stocks, and daily station setups before service. [1] Supervision & Training: Guide, assist, and train Commis Chefs and kitchen assistants in recipe execution and kitchen Standard Operating Procedures (SOPs). [1] Inventory & Stock Management: Monitor stock levels, handle FIFO (First In, First Out) rotation, label ingredients properly, and report requirements to prevent shortages. [1] Quality & Compliance: Maintain portion control, food consistency, and strict compliance with food safety, hygiene, and HACCP standards. [1] Waste & Cost Control: Minimize kitchen wastage and help track food costs. [1] Qualifications & Requirements Experience: Generally 2 to 4 years of hands-on experience in Chinese or Indo-Chinese cuisine within hotels, resorts, or fine-dining restaurants. Education: Culinary arts diploma/degree (such as BHM) or equivalent practical kitchen experience. Technical Skills: Strong wok-handling skills, deep knowledge of Chinese ingredients, seasonings, and classical cooking techniques. Soft Skills: Ability to work under high pressure during peak service hours, teamwork, and clear communication. [1, 2, 3] If you are writing a specific job posting or preparing for an interview, let me know the type of establishment (hotel, casual dining, or QSR).