Chinese Cuisine head chef

Key Responsibilities:

• Plan and prepare a wide range of Chinese dishes including starters, soups, noodles, rice, and gravies.
• Maintain authenticity and consistency in taste, texture, and presentation.
• Manage daily kitchen operations, ensuring smooth workflow and timely service.
• Train and supervise junior kitchen staff.
• Control food costs, minimize wastage, and manage inventory efficiently.
• Ensure hygiene, cleanliness, and compliance with food safety standards.
• Innovate and introduce new dishes or variations to attract customers.
• Coordinate with management for menu planning and special events.