GUAN JI F&B PTE. LTD. 厨师

Chef

GUAN JI F&B PTE. LTD.

Дин235.1-258.6K[Monthly]

On-site - Central3-5 Yrs ExpEdu not requiredFull-time

This job is open to Malaysian

Job Description

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Benefits

Bonuses
Incentives
Health & Wellness
Health Insurance
Perks & Allowances
Transport Allowance, Employee Discounts
Time Off & Leave
Annual Leave, Sabbaticals

Description

Job Responsibilities: 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.

Requirements

Minimum 3 years of experience as a Chinese cuisine chef, preferably with skills 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.

Culinary skillskitchen hygieneproper deploymentknife skillsseasoning and ratioskitchen managementcost control