Cantonese cuisine chef

<p>Job Responsibilities</p><ul><li>Responsible for the preparation and innovation of Cantonese dishes, ensuring stable product quality and meeting the traditional flavor standard</li><li>Design appropriate cooking processes and ingredient combinations based on the restaurant menu and daily specials</li><li>Manage kitchen operations, including food handling, stove operations, and control of the serving pace</li><li>Strictly follow food safety and hygiene standards, regularly check the freshness of ingredients and storage conditions</li><li>Develop theme dishes to match holidays or special events, and enhance customers’ dining experience</li></ul><p> Work requirements</p><ul><li>Applicants with three years of authentic Cantonese cuisine kitchen work experience, familiar with the local flavors and characteristics of Guangdong, are preferred.</li><li>Proficient in steaming, frying, braising, stewing, roasting, and grilling, etc. are common cooking techniques in Cantonese cuisine</li><li>Able to independently complete banquet dishes, dim sum, roast meat, etc. of various categories</li><li>Have good time management and team collaboration skills, and be able to maintain high efficiency in a high-pressure environment</li><li>Hold a valid health certificate, pay attention to personal and environmental hygiene, and obey kitchen management rules</li></ul><p> Benefits</p><ul><li>Provide competitive salary and establish a performance-based bonus system</li><li>Enjoy annual leave, statutory public holidays and marriage leave, etc. with paid leave</li><li>Provide employees with meals and shift supplements</li><li>Regularly hold culinary exchange and skills training, support professional development</li><li>Outstanding performers may be promoted to sous chef or head chef</li></ul>