Sichuan Head chef

Responsibilities

• Prepare and cook authentic Sichuan cuisine according to company standards.
• Ensure food quality, consistency, and presentation.
• Handle food preparation, cooking, and kitchen operations.
• Maintain cleanliness and food safety standards.
• Manage ingredients efficiently and minimize wastage.
• Assist in menu development and new dish creation.

Requirements

• Minimum 3 years of experience in Sichuan cuisine.
• Strong knowledge of traditional and modern Sichuan cooking techniques.
• Able to work independently in a fast-paced kitchen environment.
• Familiar with food hygiene and safety standards.
• Overseas working experience is an advantage.
• Preferred Skills
• Mala Xiang Guo
• Mala Tang
• Grilled Fish
• Boiled Fish in Chili Oil
• Hotpot Soup Base Preparation
• Sichuan Cold Dishes
• Braised and Spicy Dishes

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