Chinese Cook at FoodCourt

Key Responsibilities:

Cooking & Dish Preparation:

• Prepare a variety of Chinese dishes including stir-fries, soups, noodles, rice dishes, dim sum, and sauces according to recipes and portion standards.

Ingredient Preparation:

• Marinate, slice, chop, and pre-cook ingredients in line with traditional Chinese cooking methods such as wok-frying, steaming, boiling, and roasting.

Quality & Consistency:

• Maintain consistency in taste, portioning, and presentation. Monitor food during preparation to ensure taste and quality standards are met.

Menu Execution:

• Execute items on the menu efficiently, adapting to varying volumes of customer orders, and ensuring timely service during peak hours.

Food Safety & Hygiene:

• Follow all food safety regulations and hygiene standards including proper handling of raw ingredients, storage, and cleaning of workstations.

Inventory & Stock Control:

• Track ingredient usage, assist in stock rotation, and notify the kitchen manager when supplies need replenishment—especially key Chinese ingredients and condiments.

Equipment Handling:

• Operate and maintain kitchen equipment such as woks, steamers, burners, and rice cookers. Report faults or maintenance needs promptly.

Team Collaboration:

• Work closely with other cooks, kitchen assistants, and servers to ensure smooth kitchen operation. Support training of junior staff when needed.