Position available: 2

Key responsibilities:

• Plan menus with feedbacks, and ensure food meets quality standards.
• Improve current menu by creating new recipes and introduce new style authentic Chinese dishes.
• Determine size of food portions, estimate food requirements and costs, monitor and order supplies.
• Arrange for equipment purchase and repairs.
• Prepare food and cook dishes, present high-quality food, handle rush hour orders
• Consult with clients regarding special events and banquets.
• Demonstrate new cooking techniques and new equipment to cooking staffs.
• Organize daily preparation schedule, ensure all food preparation meets standards
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Recruit, supervise and train cooks and other kitchen workers.

Qualifications and skills:

• Completion of secondary education.
• Cook credentials and training.
• Minimum of 3-year commercial Chinese cuisine Chef experience
• Ability to make authentic Chinese dishes such as traditional Shanghai-style Crab meat lion's head, Shanghai smoked fish, Home-style braised big yellow croaker, Nanjing salted duck, Wine-flavored pig liver.
• Ability to supervise kitchen staffs with advanced cooking skills.
• Ability to improve the menu and create new recipes.
• Willingness to be flexible with working hours.