chef

An Asian chef prepares, cooks, and manages Asian cuisine dishes —such as Chinese, Malay, local Cuisines T—while ensuring kitchen hygiene and quality standards. Daily Food Preparation and Cooking • Organizes and prepares fresh ingredients, stocks, and sauces before service. • Executes traditional techniques like high-heat wok cooking, steaming, grilling, or noodle preparation. • Monitors dish taste, texture, and presentation to meet restaurant standards. Kitchen Management and Operations • Menu Planning: Assists in creating new recipes, seasonal menus, and balancing flavor profiles. • Inventory Control: Tracks food supplies, orders fresh ingredients, and minimizes waste. • Staff Supervision: Trains junior line cooks, delegates tasks, and maintains a smooth workflow during service hours. Safety and Hygiene Compliance • Sanitation Standards: Follows strict food safety guidelines to prevent cross-contamination. • Cleanliness: Keeps workstations, cutting boards, and specialized cooking equipment spotless. Requirements:- • Minimum of 2 years’ Hotel experience in local cuisines or similar role • Strong knowledge of cooking methods, kitchen equipment, and best practices. • Teamwork-oriented with outstanding leadership abilities. • Able to work on 2 shift work • Working location at Orchard Area