CHEF

Main Responsibilities

1. Food Preparation

   • Mastery of Northeastern and Sichuan cooking techniques.

   • Maintain taste, quality, and efficiency in food service.

2. Kitchen Management

   • Ensure cleanliness and hygiene in the kitchen.

   • Manage ingredients efficiently to reduce waste.

3. Teamwork

   • Collaborate closely with restaurant managers and service staff.

   • Support evening shifts and rotational schedules.

4. Food Safety

   • Strictly comply with food safety and hygiene standards.

   • Ensure proper storage and handling of ingredients.

Special Requirements

• Minimum 10 years of professional experience in traditional Chinese restaurants.

• Expertise in Northeastern and Sichuan cuisine.

• Willing and able to work evening shifts and rotational schedules.

• Must be available to work on Saturdays, Sundays, and public holidays.

Job Requirements

• At least 10 years of Chinese culinary experience.

• Familiar with kitchen operations and teamwork.

• Able to perform under pressure with strong responsibility and dedication.

• Bilingual communication skills (Chinese & English) preferred.

Salary & Benefits

• Salary negotiable, based on experience and skills.

• Meal allowance and overtime pay provided.

• Public holiday and shift allowances.

• Opportunities for training and career advancement