GKSA Numerrus Hotels

A Chinese chef is responsible for preparing authentic Chinese cuisine, which includes a variety of techniques like stir-frying, steaming, and roasting. Key duties involve managing kitchen operations, ensuring food safety and quality, creating menus, and overseeing staff and inventory. Responsibilities Food preparation: Prepare a wide range of Chinese dishes, including stir-fries, noodles, and soups, ensuring consistent taste and presentation. Menu creation: Plan and develop menus that feature both traditional and modern Chinese flavors. Kitchen management: Oversee daily kitchen operations, delegate tasks, and ensure cleanliness and organization. Inventory and ordering: Monitor food stock, manage inventory, and place orders for ingredients. Staff management: Recruit, train, and develop kitchen staff, and ensure performance expectations are clear. Food safety and quality: Maintain strict adherence to food safety, hygiene, and sanitation standards. Customer service: Interact with customers to get feedback, handle complaints, and provide an excellent dining experience. Qualifications and skills Experience: Previous experience as a working chef or in a kitchen environment is essential. Culinary skills: Advanced knowledge of Chinese cooking techniques, ingredient pairings, and traditional and modern recipes. Leadership: Ability to supervise and lead kitchen staff. Knowledge of regulations: Familiarity with food safety, hygiene, and sanitation regulations. Other skills: Strong time management, attention to detail, and good physical stamina for long hours are important.