Key Responsibilities
- Prepare and cook Chinese dishes according to standard recipes and plating guidelines.
- Ensure consistency in food quality, taste, presentation and portion control.
- Handle ingredient preparation, storage, stock rotation and workstation cleanliness.
- Maintain high standards of kitchen hygiene and comply with Singapore Food Agency (SFA) food safety requirements.
- Operate and demonstrate strong skills in Chinese cooking techniques, including wok cooking, steaming, braising, stewing and sauce preparation.
- Work closely with the kitchen team to ensure smooth and efficient operations during peak service periods.
- Assist with menu development, recipe improvement and food cost control.
- Monitor ingredient usage and support effective kitchen inventory management.
- Guide and train junior kitchen staff where required.
- Maintain kitchen discipline, cleanliness and operational standards.
Requirements
- Minimum 5 years of experience as a Chinese Cuisine Chef in a restaurant, hotel or similar food & beverage environment.
- Strong knowledge and hands-on experience in Chinese cooking techniques.
- WSQ Food Hygiene Certificate is mandatory.
- Knowledge of food costing, portion control and kitchen inventory management.
- Able to work effectively in a fast-paced kitchen environment.
- Willing to work shifts, including weekends and public holidays.
- Physically fit, hardworking and able to handle the demands of a busy kitchen.
- Good teamwork, discipline and attention to food quality.
- Candidates with experience leading or guiding junior kitchen staff will have an added advantage.
