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Job Responsibilities: Responsible for preparing Chinese dishes, ensuring authentic flavors, appealing color, aroma, and taste; proficient in Chinese cooking techniques such as stir-frying, pan-frying, deep-frying, steaming, and braising, with the ability to adjust flavors according to customer preferences; oversee proper ingredient selection, cutting, and processing to guarantee freshness and safety; control kitchen output pace to maintain dish quality, minimize waste, and improve efficiency; strictly enforce food safety and hygiene standards to keep the kitchen clean and compliant with sanitation regulations; participate in the development and refinement of new dishes, optimizing the menu in line with market trends; supervise daily maintenance of kitchen equipment to ensure safe operation and reduce breakdown risks; collaborate with the team on kitchen management tasks, fostering a positive and cooperative work environment. Prepare and cook authentic Chinese dishes, ensuring excellent taste, presentation, and consistency; master various Chinese cooking techniques such as stir-frying, pan-frying, deep-frying, steaming, and braising, and adjust flavors based on customer preferences; handle ingredient selection, preparation, and processing to ensure freshness and food safety; manage kitchen workflow efficiently to maintain high-quality dishes while minimizing waste; strictly follow food safety and hygiene regulations to maintain a clean and organized kitchen; participate in menu development, creating and improving dishes based on market trends; oversee the daily maintenance of kitchen equipment to ensure proper functionality and safety; work collaboratively with the kitchen team to maintain a smooth and efficient kitchen operation.

• Minimum 3 years of experience as a Chinese cuisine chef, preferably skilled in Cantonese, Sichuan, Hunan, or other regional cuisines (adjust based on restaurant needs);
• Knowledge of kitchen operations, including ingredient procurement, storage, and usage management;
• Strong knife skills, heat control, seasoning techniques, and plating abilities;
• Understanding of food safety and hygiene standards, with a valid health certificate (if applicable);
• Strong sense of responsibility, ability to work under pressure, and adaptability to a fast-paced kitchen environment;
• Creativity and innovation in developing new dishes to enhance the restaurant’s offerings;
• Excellent teamwork and communication skills to collaborate effectively with both front-of-house and back-of-house staff.