CHEF

Task & Responsibilities:
 Plan and create menus featuring traditional Sarawak-style dishes, including Two Hands'
specialty handmade Sarawak-style noodles, rice dishes, and stir-fry meals
 Oversee daily production of fresh, springy noodles using traditional techniques like the
noodle roller, adjusting cooking times to achieve distinct textures
 Demonstrate advanced wok skills for stir-frying, deep-frying, and seasoning dishes to
maintain authentic flavours
 Monitor food quality at all stages, from ingredient selection to plating, ensuring dishes
meet taste, presentation, and portion standards
 Collaborate with the Restaurant Manager to order ingredients, manage inventory, control
food costs while maintaining freshness and minimising waste, and ensure efficient
kitchen operations.
 Train kitchen staff in noodle-making processes, wok techniques, and recipe consistency.
 Uphold strict hygiene practices and food safety protocols in all cooking, storage, and
preparation processes.
 Adapt to high-volume service periods, balancing speed with precision to maintain noodle
textures and dish authenticity.
 Develop seasonal or promotional items that reflect Two Hands’ Malaysian-Chinese
heritage and appeal to family-friendly diners.
 Maintain clear communication with front-of-house staff to ensure smooth service and
address customer feedback.
Qualification & Experience:
 3 years work experience
 Cert IV in Kitchen Management/Asian Cookery.
 Proficiency in using a wok and other traditional Asian cooking equipment and
techniques.
 Experience with Asian ingredients and flavour balancing, ensuring each dish meets the
restaurant's high standards for taste and quality.