The Chinese Chef is responsible for preparing high-quality Chinese dishes in accordance with traditional recipes and presentation standards. They oversee kitchen operations, manage food inventory, and ensure an exceptional dining experience. The chef must be skilled in Chinese cooking methods such as stir-frying, steaming, braising, and roasting.

• Experience: 3-5 years of experience in a Chinese restaurant or kitchen, with knowledge of various Chinese cuisines.
• Skills: Proficiency in Chinese cooking techniques (e.g., wok, steaming), knife skills, and presentation.
• Education: Culinary degree or certification is a plus.
• Personal Qualities: Attention to detail, time management, creativity, and passion for Chinese cuisine.