Responsible for the daily preparation of Sichuan and Hunan cuisine, including ingredient preparation, knife work, heat control, and plate presentation, ensuring authentic flavor and stable quality in the final product.
According to the restaurant's standard recipe and seasonal ingredients, independently complete the preparation of hot and spicy, dry pot, boiled, chopped pepper, smoked, and pickled dishes using typical Sichuan and Hunan cooking techniques.
Collaborate with the chef on new dish development and taste testing, appropriately incorporating local eating habits, and improving palatability and innovation based on traditional flavors.
Assist in managing food inventory, requisition raw materials according to demand, reduce waste, and accurately record consumption to support cost control and purchasing planning.
Work requirements
Have more than three years of regular Sichuan or Hunan cuisine restaurant cooking experience, familiar with classic dishes such as boiled beef with spicy sauce, chopped pepper fish head, stir-fried yellow beef, dry pot organic cauliflower, Mao's braised pork, etc. The complete preparation process.
Holding a valid Hong Kong food industry license (if applicable), or being able to complete relevant health checks and food safety courses before employment; those with basic Cantonese communication skills are given priority.
Benefits
Provide a competitive monthly salary, paid monthly, with a clear and transparent salary structure, and an additional quarterly performance bonus based on individual performance and team operating results.
Enjoy statutory public holidays and paid annual leave, after one year of employment, you can enjoy 12 days of annual leave, and the number of annual leave days will increase with your service years, up to a maximum of 18 days.
We have an employee referral bonus program. If you successfully refer a suitable candidate who passes the probationary period, you will receive a one-time cash bonus.
Regularly schedule professional skills improvement activities, including inviting senior Sichuan and Hunan chefs to demonstrate and teach, visiting well-known restaurants in the mainland, and sponsoring attendance at recognized cooking certificate courses.
