Food Preparation & Menu Management
Prepare authentic dishes:
Cook a wide range of Chinese dishes to high standards, ensuring proper taste, texture, and presentation.
Develop new recipes:
Create and test innovative traditional and contemporary Chinese dishes to enhance the menu.
Sourcing and inventory:
Select and order fresh, high-quality ingredients, and manage kitchen inventory to ensure freshness and quality.
Kitchen & Staff Management
Supervise kitchen staff: Train, schedule, and delegate tasks efficiently to kitchen personnel.
Maintain cleanliness: Ensure the kitchen and all equipment are kept clean, organized, and sanitary at all times.
Enforce food safety: Adhere to and enforce all food safety and hygiene regulations and standards.
Quality Control & Presentation
Ensure high standards:
Oversee the preparation and presentation of all food to meet the restaurant's specific standards.
Aesthetic appeal:
Arrange dishes aesthetically on plates using traditional Chinese garnishes and presentation techniques.
Operational & Leadership Duties
Kitchen leadership:
Oversee daily kitchen operations, coordinate food preparation, and conduct quality checks.
Menu planning:
Contribute to menu planning, ensuring it aligns with customer preferences and market trends while maintaining quality and cost control.
Collaboration:
Liaise with restaurant management and other staff to coordinate special promotions, manage guest feedback, and ensure smooth operations