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1. Must have knowledge of Chinese Authentic food menus & different dishes
2. Must of knowledge of Cold Garnish & basic cooking techniques
3. Must develop and follow the HACCP principles to ensure safe preparation
4. Monitors kitchen equipment and reports issues to superiors
5. Continually develops culinary knowledge to produce high-quality meals
6. Measures mixes, and prepares meal ingredients, sauces, and seasonings
7. Washes, chops, and cuts fruit, meat, and vegetable items
8. Assesses inventory and requests resupply when necessary
9. Knowledge of 4-Hour Rule, Buffet, and ala carte menu preparation.
10. Plates meal items under the chef de parties supervision
11. Disposes of spoiled items and adheres to sanitation policies

Requirement:

• 2-3 years of relevant experience (Chinese + continental)
• Professional Cooking /CHEF Diploma
• 20 to 30 years of age
• Matriculation or above

Essential technical skills:

• Pan cooking Skills
• Knife Skills
• BBQ Skills
• FIFO
• Stir Frying Skills
• Grilling Skills

Skills:

Cooking Preparation, HACCP, Italian Cooking,