GUAN JI F&B PTE. LTD. 厨师

厨师

GUAN JI F&B PTE. LTD.

₺95.2-104.7K[月給]

オンサイト - 中央３年以上５年未満の経験学歴不問正社員

応募条件はマレーシア人

職務内容

福利厚生

Bonuses
インセンティブ
Health & Wellness
健康保険
Perks & Allowances
交通手当, 従業員割引
休暇
年次有給休暇, サバティカル休暇

説明

岗位职责：负责中餐菜品的制作，确保口味正宗、色香味俱全；熟练掌握炒、煎、炸、蒸、炖等中式烹饪技法，并能根据顾客需求调整口味；负责食材的合理搭配、切配及加工，确保食品新鲜、安全；控制厨房出品速度，保证菜品质量，减少浪费，提高工作效率；严格执行食品安全与卫生标准，确保厨房整洁，符合卫生规范；参与新菜品的研发和改良，结合市场趋势优化菜单；监督厨房设备的日常维护，确保安全使用，降低故障风险；配合团队完成厨房管理工作，保持良好的团队协作氛围。Prepare and cook authentic Chinese dishes, ensuring excellent taste, presentation, and consistency;Master various Chinese cooking techniques such as stir-frying, pan-frying, deep-frying, steaming, and braising, and adjust flavors based on customer preferences;Handle ingredient selection, preparation, and processing to ensure freshness and food safety;Manage kitchen workflow efficiently to maintain high-quality dishes while minimizing waste;Strictly follow food safety and hygiene regulations to maintain a clean and organized kitchen;Participate in menu development, creating and improving dishes based on market trends;Oversee the daily maintenance of kitchen equipment to ensure proper functionality and safety;Work collaboratively with the kitchen team to maintain a smooth and efficient kitchen operation.

要件

Minimum 3 years of experience as a Chinese cuisine chef, preferably skilled in Cantonese, Sichuan, Hunan, or other regional cuisines (adjust based on restaurant needs);
Knowledge of kitchen operations, including ingredient procurement, storage, and usage management;
Strong knife skills, heat control, seasoning techniques, and plating abilities;
Understanding of food safety and hygiene standards, with a valid health certificate (if applicable);
Strong sense of responsibility, ability to work under pressure, and adaptability to a fast-paced kitchen environment;
Creativity and innovation in developing new dishes to enhance the restaurant’s offerings;
Excellent teamwork and communication skills to collaborate effectively with both front-of-house and back-of-house staff.

厨艺厨房卫生部署到位刀功技巧调味与配比厨房管理成本控制