Job Description

Job Title: Head Chef - Chinese Cuisine

The Head Chef - Chinese Cuisine is responsible for managing the daily operations of the Chinese kitchen, ensuring the consistent delivery of authentic, high-quality Chinese dishes. This role oversees food preparation, staff supervision, menu execution, and kitchen efficiency while maintaining excellent standards of hygiene, safety, and presentation.

Key ResponsibilitiesCulinary Operations

Lead daily food preparation and cooking for all Chinese cuisine menus. Ensure all dishes meet established standards for taste, quality, and presentation. Monitor kitchen workflows and maintain high efficiency during service periods. Supervise proper use of specialized equipment (wok ranges, steamer cabinets, dim sum equipment, BBQ ovens, etc.).

Menu Execution & Development

Assist in designing and improving Chinese menus, including specials and seasonal offerings. Maintain accurate recipe documentation and portion sizes. Ensure the authenticity of regional Chinese cooking styles (Cantonese, DimSum & etc.).

Team Supervision & Training

Lead and supervise Chinese kitchen staff, including cooks, dim sum chefs, and prep teams. Provide hands-on training in Chinese culinary techniques, knife skills, wok handling, and food presentation. Assign daily kitchen tasks and ensure compliance with production schedules. Support recruitment and onboarding of kitchen staff as needed.

Quality & Safety Assurance

Conduct regular tastings and ensure consistent food quality. Enforce strict adherence to food safety, sanitation, and hygiene standards. Maintain cleanliness, order, and proper storage in all kitchen areas.

Cost Control & Inventory

Monitor food cost, portion control, and minimize waste. Ensure stock levels are maintained and ingredients are fresh and properly rotated. Coordinate with purchasing to source high-quality Chinese ingredients and specialty items.

Qualifications

5-8 years of experience in Chinese cuisine, with at least 2-3 years in a supervisory or senior chef role. Specialized knowledge of Chinese regional cooking techniques and traditional flavor profiles. Strong wok and knife skills; dim sum or BBQ expertise is highly desirable. Good communication, leadership, and time-management abilities. Culinary training or certification in Chinese cuisine preferred.

Physical Requirements

Ability to stand for long periods and work in a fast-paced, high-heat kitchen environment. Ability to lift up to 20-25 kg (or local equivalent).

Work Schedule

Shift-based; may include weekends, evenings, and holidays depending on business needs.
Job Type: Full-time

Pay: RM5,000.00 - RM10,000.00 per month

Work Location: In person