Chinese Cuisine Chef

Daily Meals

• Independently cook three meals a day for ~20 people (solo role, no kitchen helper), served on time;
• Prepare authentic traditional Chinese dishes (e.g. Sichuan, Cantonese, Shandong, home-style cooking) with real flavor and good variety;
• Rotate staples flexibly: rice, noodles, steamed buns, dumplings, congee, etc., covering both northern and southern Chinese tastes;
• Plan weekly menus with balanced nutrition and a good mix of meat and vegetables, avoiding repetitive meals;
• Accommodate individual dietary needs within the team (e.g. food restrictions, lighter options).

• Handle all ingredient purchasing independently: know local markets and suppliers, ensure freshness and quality, manage inventory, and minimize waste;
• Procure, use, and maintain kitchen equipment — able to set up a kitchen from scratch if needed;
• Manage the kitchen budget, keep purchasing records, and control food costs;
• Keep the kitchen and dining area clean to food-safety standards: separate raw and cooked foods, store ingredients properly.

• 5+ years of professional cooking experience; canteen, restaurant, private-chef, or team-catering background preferred;
• Experience must be verifiable: reference letters, employment certificates, previous employer contacts, or food photos/videos are required;
• Skilled in traditional Chinese cooking techniques (stir-frying, braising, stewing, steaming, cold dishes, dough/noodle work) and able to cook genuinely authentic Chinese food;
• Able to run a kitchen fully independently end-to-end: purchasing, prep, cooking, serving, and cleaning without assistance;
• Able to join in November 2026 (please state your earliest start date in your application).

• Currently residing in the UAE and available for an interview and cooking trial on short notice;
• Holding a valid UAE visa or transferable residency;
• Food safety certification (e.g. basic Food Safety / HACCP training);
• Basic English or Arabic, enough to handle local market purchasing independently.

• Hardworking, hygienic, responsible, and looking for long-term stable work;
• Easy-going, open to feedback from the team and willing to adjust flavors;
• Cost-conscious — treats the team’s budget like your own money.