CHINESE CUISINE (ROAST MEAT) CHEF

Roles & Responsibilities

Key Responsibilities

• Prepare and cook Chinese cuisine in accordance with the Company's recipes, quality standards and standard operating procedures.
• Ensure consistency in food quality, taste and presentation.
• Prepare ingredients and organise food production for daily operations.
• Maintain proper handling, storage and rotation of food and ingredients.
• Maintain high standards of food hygiene, cleanliness and workplace safety.
• Monitor stock levels and assist with inventory control and ordering of ingredients.
• Minimise food wastage and ensure efficient use of ingredients.
• Maintain kitchen equipment, utensils and work areas in a clean and orderly condition.
• Supervise and guide junior kitchen staff where required.
• Work collaboratively with the operations team to ensure smooth kitchen operations.
• Comply with all Company policies and applicable regulatory requirements.
• Perform any other duties assigned by Management.

Requirements

• Minimum 3 years of relevant experience as a chef specialising in Chinese cuisine in a commercial kitchen. Experience in roast meat preparation is preferred.
• Knowledge of food preparation, food hygiene and safe food handling practices.
• Able to work independently and as part of a team.
• Able to work in a fast-paced environment.
• Willing to work shifts, weekends and public holidays.

Tell employers what skills you have

Quality Standards
Teamwork
Food and Beverage Inventory Management
Ensuring Food Quality
Food and Hygiene Policies
shifts schedules
Reliable
Inventory Control Processes
Food Production Management
Meat Storage and Fabrication
Work in A Fast Paced Environment
Food Safety and Hygiene
Able To Work Independently
Kitchen Management
Workplace Safety and Health