Chinese Chef

Pan Asian CDP – Key Responsibilities

• Prepare authentic Pan Asian dishes, including Chinese, Thai, Japanese and other Asian cuisines.
• Handle daily operations of the assigned Pan Asian kitchen section.
• Ensure consistency in taste, quality, presentation and portion control.
• Prepare sauces, stocks, marinades and other essential ingredients.
• Maintain standard recipes and follow restaurant specifications.
• Supervise and guide Commis Chefs and kitchen helpers.
• Ensure food safety, hygiene and sanitation standards.
• Monitor inventory, stock levels and kitchen requisitions.
• Control food wastage and maintain food cost standards.
• Ensure proper storage, labelling and FIFO practices.
• Coordinate with other kitchen sections for smooth service operations.
• Maintain timely food preparation during peak hours.
• Assist Sous Chef and Head Chef in menu development and new dish trials.