Chinese Cuisine

1 Culinary Duties

• Preparation and Cooking: Plan, prepare, and cook a wide range of authentic and contemporary Chinese dishes, strictly following established recipes and culinary standards.
• Ingredient Expertise: Select, prep (chop, peel, cut), and manage fresh ingredients, ensuring the highest quality, freshness, and optimal storage.
• Technique Mastery: Master and execute specific Chinese cooking techniques, such as wokcooking (stir-frying, deep-frying, braising), steaming, boiling, and roasting (e.g., Peking duck, Char Siu).
• Portion and Presentation: Ensure all dishes are portioned correctly and plated with excellent presentation.

2 Kitchen Operations & Management

• Workflow Efficiency: Maintain a clean, organized, and stocked workstation (mise en place) to ensure efficient food production, especially during peak service hours.
• Equipment Operatio...