Chinese Chef/DCDP

Prepare, cook, and present authentic Chinese dishes according to restaurant standards.

Maintain consistency in taste, texture, and presentation.

Work closely with the Sous Chef and Executive Chef to develop new Chinese dishes.

Ensure all ingredients are properly stored, labeled, and rotated.

Follow hygiene and food safety standards (HACCP).

Train and guide junior staff in Chinese culinary techniques.

Monitor section stock levels and communicate shortages promptly.

Control waste and portion sizes to maintain food cost efficiency.