CHINESE CHEF

National University of Singapore Society; Singapore; Sur place; SGD 36 000 - 72 000; Plein temps

Résumé du poste

National University of Singapore Society seeks a Chinese Chef to assist the Executive Chef in managing Chinese Restaurant, Banquet and Outside Catering operations. You will oversee food quality, hygiene, planning, directing, and coordinating all kitchen activities related to Chinese cuisine.

The role requires strong knowledge of traditional and contemporary Chinese techniques, attention to detail, and the ability to work efficiently in a fast-paced environment.

Qualifications

• Minimum 5 years relevant experience in Chinese restaurant operations.
• Strong knowledge of traditional and contemporary Chinese cuisine techniques.
• Proven leadership and staff management abilities.
• Ability to work in a fast-paced kitchen environment.

Responsabilités

• Prepare and cook a range of Chinese cuisine efficiently and accurately.
• Maintain high standards of food quality, freshness, and presentation.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Monitor and manage ingredient usage to minimize waste and maintain cost control.
• Support daily kitchen operations, including mise en place, stock preparation, and workstation organization.
• Maintain cleanliness and proper maintenance of kitchen equipment and work areas.
• Collaborate with kitchen team members to ensure smooth service and timely food production.
• Adhere to company policies, standard operating procedures, and health and safety guidelines.
• Liaises with the Restaurant Manager on daily operations, functions and special orders.
• Attends management operational meetings and conducts regular kitchen staff briefings.
• Trains, guides and evaluates the performance of kitchen personnel.

Connaissances

Chinese cuisine

Leadership

Food safety

Kitchen operations

Menu planning

Description du poste

Chinese Chef

Responsible for assisting the Chinese Executive Chef in managing the Chinese Restaurant, Banquet and Outside Catering operations. Responsible for food quality, hygiene standards, and for planning, directing, controlling, creatin menu, coordinating and participating in all kitchen activities related to food preparation and cooking.

Key responsibilities include:

• Prepare and cook a range of Chinese cuisine efficiently and accurately.

• Maintain high standards of food quality, freshness, and presentation.

• Ensure compliance with food safety, hygiene, and sanitation regulations.

• Monitor and manage ingredient usage to minimize waste and maintain cost control.

• Support daily kitchen operations, including mise en place, stock preparation, and workstation organization.

• Maintain cleanliness and proper maintenance of kitchen equipment and work areas.

• Collaborate with kitchen team members to ensure smooth service and timely food production.

• Adhere to company policies, standard operating procedures, and health and safety guidelines.

• Liaises with the Restaurant Manager on daily operations, functions and special orders.

• Attends management operational meetings and conducts regular kitchen staff briefings.

• Trains, guides and evaluates the performance of kitchen personnel.

• Any other duties as maybe assigned.

This role requires strong knowledge of traditional and contemporary Chinese cuisine preparation techniques, attention to detail, and the ability to work effectively in a fast-paced kitchen environment.

Requirements:

• 5 years relevant experience in Chinese restaurant operations.

• Strong knowledge of Chinese cuisine techniques.

• Strong leadership and staff management skills.