Chinese Cuisine Specialist – Hot Kitchen (Wok Chef)

Key Responsibilities: Prepare traditional Chinese hot dishes including wok-based meat, seafood, vegetable, noodle, and rice dishes using authentic cooking methods. Perform high-heat wok cooking efficiently during peak service hours. Prepare and use traditional Chinese sauces and seasoning bases, including advance preparation according to established recipes. Ensure consistent food quality, flavour, and presentation in line with the restaurants concept. Contribute to the planning and organisation of hot-kitchen workflows to ensure smooth service. Provide on-the-job guidance and training to other kitchen staff in Chinese cooking techniques and work methods. Maintain food safety and hygiene standards (HACCP) Requirements: Previous experience in Chinese cuisine or a similar ethnic restaurant environment. Ability to work under pressure and at a fast pace. Willingness to learn and follow the restaurants operational standards. Hygiene passport (or willingness to obtain one).