Cook/Chef

Requirements:

Ø Bachelor’s Degree is preferred;

Ø Certificate III or above qualification in Commercial Cookery or Kitchen/ hospitality Management related major is a must;

Ø Minimum of two years full-time relevant work experience in Chinese restaurant;

Ø Experience in food preparation and safe food handling practices;

Ø Fluent in oral English and Mandarin, be able to work in English and Chinese fast-paced working environment;

Ø Have a love of food and exceptional customer service;

Ø Flexible to work both weekday shifts and weekend shifts;

Ø Ability to work as part of a team to achieve common goals and purpose;

Roles and Responsibility:

Ø Preparing raw material and ingredients following our recipes, and cooking meals according to established standards.

Ø Seasoning and presenting dishes, ensuring that they are cooked properly and meet quality standards.

Ø Inspect and supervise the expiration date of the foodstuff and raw materials in stock, always pay attention to the quality of raw materials, and communicate with suppliers at any time if quality problems are found.

Ø Be aware of kitchen safety and proper use of kitchen facilities. Make sure the temperature of grills, microwave ovens, and cooker should be monitored and adjusted in real time during the cooking process.

Ø Cook the ingredients and season them according to different dishes.

Ø Dividing the prepared dishes into the appropriate portions at the end of the cooking. Adding gravies, vinaigrette, dumpling sauce, lemon sauce, black pepper sauce etc. and adding garnish such as lemon slice , coriander or basil to presented dish beautifully.

Ø Make sure that the food is kept in temperature-controlled equipment to preserve the different needs of the food.

Ø Be able to cook for special tastes requirement customers.

Ø Be involved in developing new menu items or specials to keep the menu fresh and appealing to customers.

Ø Be responsible for monitoring inventory levels, and ensuring sufficient food supplies.

Ø Training new kitchen staff or supervising apprentices, sharing knowledge of cooking techniques, recipes, and kitchen best practices, establish working schedule and assess staff’s performance.

Pay: $83,000.00 – $87,000.00 per year

Work Location: In person