Job Scope – Chef (Local Chinese & Western Cuisine)
Job Responsibilities
- Prepare and cook a variety of local Chinese and Western dishes according to recipes, food quality standards, and customer preferences.
- Plan and prepare daily menus, including main courses, side dishes, soups, sauces, and other food items as required.
- Ensure all food is prepared with consistent taste, presentation, portion size, and quality.
- Develop and introduce new dishes or menu items when required.
- Prepare ingredients through washing, cutting, marinating, seasoning, cooking, and proper storage.
- Monitor food stock levels and inform management of ingredients and supplies that need to be replenished.
- Ensure proper food handling, hygiene, sanitation, and kitchen safety practices are strictly followed.
- Maintain cleanliness and organisation of the kitchen, cooking equipment, utensils, and work areas.
- Monitor food costs and minimise food wastage through proper preparation, portion control, and storage.
- Coordinate with kitchen assistants and other kitchen staff to ensure smooth daily operations.
- Ensure food orders are prepared accurately and served within the required time.
- Check the quality and freshness of ingredients before use.
- Follow all workplace safety, food hygiene, and regulatory requirements.
- Assist with kitchen inventory, stock-taking, and receiving of food supplies when required.
- Perform other kitchen-related duties as assigned by the management.
Requirements
- Relevant experience as a Chef, Cook, or Kitchen Supervisor.
- Good knowledge of local Chinese cuisine and Western cuisine .
- Able to work independently and manage kitchen operations efficiently.
- Good understanding of food hygiene, safety, and proper food handling.
- Able to work in a fast-paced kitchen environment.
- Responsible, hardworking, and willing to work flexible hours, including weekends and public holidays when required.
- Good teamwork and communication skills.
