Vacancy Detail

Diploma or Certificate in Culinary Arts or related field preferred.
Minimum 3–5 years of experience in Chinese Cuisine, including at least 1 year as Chef de Partie or Senior Demi Chef.
Strong knowledge of Cantonese, Szechuan and/or other Chinese cooking techniques.
Experience with wok cooking, dim sum and sauce preparation is an advantage.
Good leadership, communication and teamwork skills.
Knowledge of HACCP and food safety regulations.
Ability to work under pressure, weekends and public holidays.
Physically fit with a positive attitude and strong attention to detail.Creative mindset with attention to detail in food presentation
Ability to work independently and as part of a team.
Placement in Gading Serpong area

Prepare and present authentic Chinese dishes according to recipes and standards.
Supervise daily operations of the assigned kitchen section.
Ensure food quality, taste, portioning and presentation.
Maintain HACCP, food safety and sanitation standards.
Control food cost, minimize waste and manage inventory.
Train, coach and motivate junior kitchen staff.
Coordinate with other kitchen sections for smooth service.
Monitor stock levels and request supplies as required.
Ensure proper storage and handling of food products.
Support menu development and continuous improvement

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