Title: Chinese ChefJob Summary:We are seeking a skilled and passionate Chinese Chef to prepare authentic and high-quality Chinese cuisine. The ideal candidate will have extensive knowledge of traditional Chinese cooking techniques and regional dishes, with the ability to create a memorable dining experience through taste, presentation, and creativity. Key Responsibilities:Prepare and cook a wide variety of traditional and modern Chinese dishes. Operate and manage wok cooking stations efficiently. Maintain high standards of food quality, taste, and presentation. Manage kitchen inventory and order supplies as needed. Ensure hygiene and safety standards are strictly followed. Create and update menus based on seasonal ingredients and trends. Supervise and train junior kitchen staff and assistants. Control food cost and minimize waste. Collaborate with management on special events or promotions. Monitor and maintain kitchen equipment. Required Skills & Qualifications:Proven experience as a Chinese Chef or Cook. Mastery of Chinese cooking techniques including stir-frying, steaming, braising, and deep-frying. Strong knife handling and cutting skills. Knowledge of regional Chinese cuisines (e.g., Cantonese, Sichuan, Hunan, etc.). Ability to create handmade noodles, dumplings, and buns. Familiarity with traditional Chinese ingredients and seasonings. Good time management and multitasking abilities. High standards of cleanliness and kitchen safety. Creativity in food presentation and dish development. Culinary degree or relevant certification (preferred but not mandatory).
Job Title: Chef de Partie Job Description: We are seeking a skilled and organized Chef de Partie to manage a specific section of our professional kitchen. You will be responsible for preparing, cooking, and presenting high-quality dishes, ensuring consistent taste and appearance, managing your station efficiently, and maintaining strict hygiene standards. The ideal candidate is passionate about food, works well under pressure, leads junior staff, and collaborates closely with the kitchen team to deliver an exceptional dining experience. Key Responsibilities: Prepare and cook menu items according to recipes and standards. Manage and organize your station (e.g., meat, fish, pastry). Ensure hygiene, safety, and food quality compliance. Supervise junior kitchen staff and apprentices. Assist in stock control and inventory management. Skills Required: Strong culinary techniques. Good time management and organizational skills. Teamwork and leadership abilities. Knowledge of food safety standards.