Chinese Cuisine Cook / Roast Meat Specialist (烧腊头手)

Key Responsibilities:

• Manage the daily preparation, marination, and roasting of Chinese meats including Char Siu, Roast Pork Belly (Sio Bak), Roast Duck, and Roast Chicken.
• Master temperature, heat, and timing controls of the roasting ovens to ensure perfect crispy skin and meat texture.
• Maintain strict portion controls, presentation consistency, and recipe standards.
• Handle advanced meat chopping/carving techniques efficiently during peak operational rushes.
• Supervise junior kitchen assistants, manage inventory ordering for the roast station, and minimize food waste.
• manage inventory to maintain adequate stock levels while avoiding overstocking, particularly of perishable ingredients.
• Enforce high workplace safety, sanitation, and food hygiene standards.

Job Requirements:

• Minimum 3 to 5 years of commercial kitchen experience specializing specifically in Chinese roast meats.
• Possess valid food safety and hygiene certification.
• Willing to work split shifts, weekends, and public holidays according to the restaurant's operational roster.
• Strong leader and team worker capable of operating in a fast-paced environment.
• Singaporean or PR