Chinese Resturant Chef Cook

• Lead kitchen operations, ensuring consistency, efficiency, and food safety standards.
• Manage inventory, food costs, and waste reduction.
• Train and mentor staff on authentic cooking techniques and plating.
• Collaborate with management on promotions, seasonal menus, and customer feedback.

Requirement:

• 5+ years of experience as a Chef in a high-volume restaurant.
• Startup/Pre-opening experience (preferred but not mandatory).
• Strong knowledge of Chinese culinary traditions, ingredients, and modern trends.
• Ability to design a kitchen layout and select equipment (woks, steamers, fryers, etc.).
• Fluent in menu costing, portion control, and kitchen hygiene/safety.
• Leadership skills to build and motivate a team.