CHEF

Position: Chef

Job Description: Responsible for the daily cooking and innovation of dishes strictly controlling the quality and taste of dishes according to standards rationally arranging the serving schedule participating in recipe development and menu optimization responsible for ingredient acceptance, storage, and cost control formulating and implementing inventory and procurement recommendations maintaining kitchen cleanliness and food safety implementing operational standards and safety procedures guiding, training, and evaluating kitchen staff optimizing workflows to improve efficiency participating in early and late shifts, holiday and banquet services according to the schedule assisting in communication with suppliers to ensure a stable supply of raw materials.

Job Requirements: Vocational school diploma or above in catering or related fields preferred at least 3 years of experience in catering or hotel kitchens familiar with Chinese or designated cuisine cooking techniques able to independently complete dish preparation and taste control cost awareness and inventory management ability knowledge of food safety regulations and holding a health certificate or food safety operation certificate preferred good teamwork and communication skills strong sense of responsibility able to adapt to high-intensity work and shift work innovative and willing to work with the team to improve the quality of dishes and services. Qualified candidates are welcome to submit their resumes along with photos of representative dishes or recipe descriptions.