Chinese Chef

1. Ability to design menu of Chinese food (Breakfast, Lunch and Dinner)
2. Preparing food complying with the menu applying his techniques and expertise to achieve and maintain the highest standard of production.

To supervise his subordinates to perform their duties to the desired standard of food production

To prepare food for the customer and staff by attending to pre-planned menus.

To prepare the meals to the correct portion sizes, required quality and quantity to be served at the times laid down.

Strong experience in Chinese cuisine including all varieties of Chinese food (Breakfast, lunch and Dinner)

Profound knowledge of different kinds of beverages

Deep knowledge of every aspect of Chinese dishes

Proficient with BBQ and Chinese specialty equipment

Enacted to develop, practice and opening of Chinese Kitchen functions.