Chinese Chef

Key Responsibilities Prepare and cook Chinese dishes according to standard recipes and plating guidelines. Ensure consistency in food quality, taste, presentation and portion control. Handle ingredient preparation, storage, stock rotation and workstation cleanliness.

Maintain high standards of kitchen hygiene and comply with Singapore Food Agency (SFA) food safety requirements. Operate and demonstrate strong skills in Chinese cooking techniques, including wok cooking, steaming, braising, stewing and sauce preparation.

Work closely with the kitchen team to ensure smooth and efficient operations during peak service periods. Assist with menu development, recipe improvement and food cost control. Monitor ingredient usage and support effective kitchen inventory management. Guide and train junior kitchen staff where required.

Maintain kitchen discipline, cleanliness and operational standards.

Requirements

Minimum 5 years of experience as a Chinese Cuisine Chef in a restaurant, hotel or similar food & beverage environment. Strong knowledge and hands-on experience in Chinese cooking techniques. WSQ Food Hygiene Certificate is mandatory. Knowledge of food costing, portion control and kitchen inventory management.

Able to work effectively in a fast-paced kitchen environment. Willing to work shifts, including weekends and public holidays. Physically fit, hardworking and able to handle the demands of a busy kitchen. Good teamwork, discipline and attention to food quality.

Candidates with experience leading or guiding junior kitchen staff will have an added advantage.