1st Cook

1. Responsibilities of This Position

(Main duties you need to perform in this role)

• Food Preparation & Quality Control

  • Ensure all Chinese cuisine dishes are prepared according to the recipes and menu plans.

  • Maintain food quality and minimize spoilage.

• Supervision

  • Lead and supervise a small kitchen team (15 people).

  • Give clear instructions to team members and train them in cooking and sanitation.

• HACCP & Safety Compliance

  • Follow USPH/HACCP standards for food safety and hygiene.

  • Promote and enforce safety procedures in the kitchen.

• Equipment & Inventory

  • Monitor proper use of kitchen equipment.

  • Report any equipment issues to the Sous Chef.

• Service Timing & Delivery

  • Ensure food is prepared and served on time.

  • Support smooth final service delivery according to company standards.

• Communication & Coordination

  • Attend meetings with the Sous Chef to review menus and resolve issues.

  • Organize staff meetings to update team about menus and procedures.

• Extra Duties

  • Perform any other duties requested by the manager.

2. Basic Requirements

(What qualifications and skills are needed for this role)

• Education

  • High School Diploma or equivalent.

  • Preferred: Culinary or Hotel Management background.

• ‍ Work Experience

  • Minimum 2 years working as a Chef de Partie in a hotel or restaurant.

• Certification

  • Must have a valid HACCP certificate.

• Technical Skills

  • Expertise in Asian cuisine (cold items, sauces, mains, desserts, etc.)

  • Skilled in BBQ, steaming, meat, fish, noodles, sauces, pastry, and butchering.

  • Able to use induction wok and electrical kitchen equipment.

  • Knowledge of food storage and cleaning systems.

• ️ Language Skills

  • English: Intermediate (B2) Can understand and interact confidently.

  • Mandarin: Intermediate (B2) Required for communication in the galley.

  • Optional: 3rd language (Italian, French, Spanish, etc.) is a plus.