CHEF

Roles & Responsibilities

Job Scope – Chef (Local Chinese & Western Cuisine)

Job Responsibilities

· Prepare and cook a variety of local Chinese and Western dishes according to recipes, food quality standards, and customer preferences.

· Plan and prepare daily menus, including main courses, side dishes, soups, sauces, and other food items as required.

· Ensure all food is prepared with consistent taste, presentation, portion size, and quality.

· Develop and introduce new dishes or menu items when required.

· Prepare ingredients through washing, cutting, marinating, seasoning, cooking, and proper storage.

· Monitor food stock levels and inform management of ingredients and supplies that need to be replenished.

· Ensure proper food handling, hygiene, sanitation, and kitchen safety practices are strictly followed.

· Maintain cleanliness and organisation of the kitchen, cooking equipment, utensils, and work areas.

· Monitor food costs and minimise food wastage through proper preparation, portion control, and storage.

· Coordinate with kitchen assistants and other kitchen staff to ensure smooth daily operations.

· Ensure food orders are prepared accurately and served within the required time.

· Check the quality and freshness of ingredients before use.

· Follow all workplace safety, food hygiene, and regulatory requirements.

· Assist with kitchen inventory, stock-taking, and receiving of food supplies when required.

· Perform other kitchen-related duties as assigned by the management.

Requirements

· Relevant experience as a Chef, Cook, or Kitchen Supervisor.

· Good knowledge of local Chinese cuisine and Western cuisine.

· Able to work independently and manage kitchen operations efficiently.

· Good understanding of food hygiene, safety, and proper food handling.

· Able to work in a fast-paced kitchen environment.

· Responsible, hardworking, and willing to work flexible hours, including weekends and public holidays when required.

· Good teamwork and communication skills.

Tell employers what skills you have

Leadership
Cooking
Appraisals
Purchasing
IT knowledge
Customer Satisfaction
Culinary Skills
Restaurant Operation
Cost Control
Food Service