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Sisco Jobs

Chef – Asian / Chinese Cuisine

Abu Dhabi, AEفي الموقعدائمدوام كامل

تم النشر في 25 سبتمبر 2026

We are Sisco Jobs, a recruitment consultancy based in Trichy, Tamil Nadu. We are hiring on behalf of our client for the position of Chef – Asian / Chinese Cuisine in Abu Dhabi, UAE. Our client, Hope Harbor, operates in the restaurant management and hospitality sector and is seeking skilled, motivated culinary professionals. If you meet the requirements below, apply early as positions are limited.

Key Responsibilities

  • Prepare authentic Asian and Chinese dishes according to established recipes and quality standards.
  • Manage ingredient preparation, cooking, plating, and presentation during service.
  • Operate wok stations and other commercial kitchen equipment safely and efficiently.
  • Maintain consistent taste, portion size, presentation, and food quality.
  • Follow food hygiene, sanitation, storage, and kitchen safety procedures.
  • Monitor ingredients and coordinate stock requirements to minimize wastage.
  • Maintain cleanliness and organization of assigned kitchen stations.
  • Coordinate with the kitchen and service teams to ensure timely food preparation.

Required Skills

  • Asian Cuisine: Strong knowledge of Asian cooking methods and ingredients.
  • Chinese Cuisine: Practical knowledge of Chinese dishes, sauces, preparation methods, and flavor profiles.
  • Wok Cooking: Ability to manage high-temperature cooking and stir-fry preparation.
  • Food Safety: Understanding of safe food handling, hygiene, storage, and sanitation.
  • Kitchen Operations: Ability to work efficiently in a professional restaurant kitchen.

Preferred Skills

  • Experience in high-volume restaurant kitchens.
  • Knowledge of ingredient and portion control.
  • Good plating and presentation skills.


    Contact Number : 9786888866


ملخص الدور

نوع الوظيفة

دوام كامل

المهارات المطلوبة

Asian Cuisine KnowledgeChinese Cuisine Techniques and Flavor ProfilesWok Cooking and High-Temperature Stir-FryFood Safety, Hygiene and Sanitation PracticesCommercial Kitchen Equipment OperationIngredient Preparation and Mise en PlaceInventory and Stock Management to Minimize WastePortion Control and Yield ManagementPlating and Food PresentationMaintaining Consistent Taste and Quality ControlKitchen Station Cleanliness and OrganizationWorking Efficiently in High-Volume Restaurant KitchensCoordination with Kitchen and Service Teams (Teamwork/Communication)Food Storage and Temperature Control Procedures

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