CHINESE RESTAURANT CHEF

Daily Food Preparation & Cooking Cook Dishes: Prepare and cook menu items using traditional Chinese cooking techniques such as high-heat wok handling, steaming, and braising. Ensure Consistency: Maintain high and steady standards for taste, presentation, and portion sizes. Prep Ingredients: Chop, slice, marinate, and organize fresh meats, seafood, vegetables, and sauces before service. Manage Timing: Coordinate quick and accurate food output during busy peak service hours. Kitchen Hygiene & Food Safety Follow Regulations: Comply with local health and food safety guidelines (such as NEA guidelines in Singapore). Prevent Contamination: Keep workstations clean and tidy to avoid cross-contamination. Proper Storage: Store ingredients correctly at proper temperatures and handle stock rotation. Maintain Equipment: Ensure proper use, daily cleaning, and basic upkeep of kitchen tools and commercial wok burners.