Cook (Chinese Cuisine)

Responsibilities:

• Lead the wok station and take charge of all stir-fry cooking operations in the kitchen.
• Prepare and cook authentic Chinese cuisine dishes according to restaurant recipes and standards.
• Ensure proper heat control, seasoning, and consistency of dishes.
• Plan daily menu items in collaboration with kitchen management.
• Supervise kitchen assistants and junior cooks, assigning tasks and ensuring smooth workflow.
• Monitor quality of ingredients, manage food preparation, and ensure timely service.
• Maintain kitchen hygiene, cleanliness, and compliance with food safety standards.
• Assist in inventory management, including ordering and controlling wastage.

Requirements:

• At least 10 years of relevant experience in Chinese cuisine, specializing in wok/frying station.
• Skilled in various Chinese cooking techniques (stir-frying, deep-frying, braising, steaming).
• Ability to lead a kitchen team and train junior staff.
• Familiar with kitchen safety, food hygiene, and operational standards.