• Prepare and cook dishes according to the restaurant’s menu and standardized recipes, ensuring consistent quality and taste.
• Handle food preparation, including ingredient cutting, marination, cooking, and plating.
• Monitor food quality and minimize waste while ensuring proper ingredient storage and usage.
• Maintain a clean and hygienic kitchen environment, complying with all sanitation and safety regulations.
• Collaborate with the kitchen team and communicate effectively to improve overall efficiency and workflow.

• Proven experience in Chinese cuisine cooking, proficient in various cooking techniques such as stir-frying, pan-frying, deep-frying, steaming, and braising.
• Strong knife skills, capable of precisely handling different ingredients, including meat, seafood, and vegetables.
• Knowledge of Chinese seasoning and sauce preparation to ensure authentic flavors in dishes.
• Familiarity with food safety and hygiene standards (e.g., HACCP) and adherence to proper kitchen sanitation procedures.
• Ability to operate kitchen equipment efficiently, including woks, steamers, and slicing machines.

Additional Requirements

• Ability to work in a fast-paced environment and maintain efficiency during peak hours.
• Strong teamwork and communication skills to coordinate with other chefs and kitchen staff.
• Willingness to adapt and learn new cooking techniques or menu adjustments as required by the restaurant.