Responsible for day-to-day kitchen operation Food Preparation & Cooking:
Prepare, cook, and present authentic Chinese dishes according to restaurant recipes and Standard Operating Procedures (SOPs). Menu Development:
Assist in creating and designing seasonal, promotional, and a-la-carte menus. Kitchen Hygiene & Safety:
Maintain kitchen cleanliness and comply with food safety regulations. Ensure all ingredients are stored properly to prevent cross-contamination. Inventory & Cost Control:
Monitor food stock levels, place ingredient orders, minimize food waste, and maximize gross profit margins. Team Leadership:
Supervise, train, and guide junior kitchen staff to ensure smooth kitchen operations during busy peak hours. Core Requirements Experience:
Proven experience (typically 5years) working in a Chinese kitchen, specifically with a la carte and banquet operations. Culinary Skills:
Mastery of regional Chinese cooking techniques (e.g., wok handling, braising, roasting...