Job Description:
- Responsible for the preparation and cooking of Chinese cuisine
- Manage kitchen staff and ingredient inventory：Efficiently manage kitchen operations, including inventory control, staff scheduling, and adherence to food safety and hygiene standards, while maintaining a clean and organized workspace.
- Menu Development: Responsible for conceptualizing, planning, and executing innovative menus that align with the restaurant's theme, ensuring a balance of flavors and presentation.
- Team Leadership: Lead and motivate kitchen staff, fostering a collaborative and productive work environment, and providing guidance to junior chefs and kitchen assistants.
Qualifications:
- Minimum of 10 years of experience in cooking Chinese cuisine
- Must possess a culinary certification
- Familiarity with traditional Chinese cooking techniques and cultural background
- Able to work public holidays and weekends
- *The salary is subject to the candidate's performance and abilities.
