Skills:
Culinary expertise in Chinese, Thai,
and Sri Lankan by using specific
techniques, e.g., stir-frying, deepfrying, shallow-frying, braising, boiling,
steaming and roasting
• Menu planning and development
• Kitchen management and leadership
• Food cost analysis and budgeting
• Inventory control and ordering
• Team training and development
• Creativity and innovation in the
kitchen
• Food safety and sanitation
