Chinese / Continental Chef – Maldives

Roles and Responsibilities

• Design and execute diverse menus featuring authentic wok-fried Chinese dishes and classic Continental recipes.
• Master specialized cooking techniques including high-heat wok tossing, roasting, braising, and grilling.
• Prepare complex base sauces, authentic stocks, specific marinades, and specialized spice blends daily.
• Slice, dice, and chop meats, seafood, and vegetables using precision knife skills.
• Manage station inventory, track ingredient freshness, and minimize food wastage through portion control.
• Operate commercial kitchen equipment including high-pressure wok burners, griddles, and ovens safely.
• Maintain strict sanitation standards, food safety protocols, and station hygiene rules continuously.
• Supervise kitchen helpers, inspect final plate presentations, and ensure timely food dispatch.