Chef

Prepare and cook a variety of dishes according to the restaurant’s menu.

Ensure the highest food quality and consistency.

Oversee the daily production of food, including soups, salads, appetizers, mains, and desserts.

Kitchen Management:

Supervise and coordinate kitchen staff, ensuring efficient kitchen operations.

Monitor and maintain kitchen cleanliness and organization, ensuring compliance with food safety and sanitation guidelines.

Manage food inventory, ordering, and stock rotation to minimize waste.

Menu Planning & Development:

Collaborate with restaurant management to design and create menus based on seasonal availability, customer preferences, and dietary requirements.

Innovate and develop new dishes to keep the menu fresh and exciting.

Quality Control & Food Safety:

Ensure that food quality standards are met consistently.

Implement proper food handling procedures to comply with health and safety standards.

Cost Control & Budgeting:

Oversee kitchen budgeting, including managing food costs and reducing waste.

Track inventory levels and order supplies as necessary.

Customer Interaction:

Occasionally interact with guests to ensure satisfaction, take feedback, and provide special orders or requests.

Staff Training:

Train and mentor kitchen staff, improving their skills and knowledge of cooking techniques and kitchen operations.

Our restaurant is looking chef for BBQ(烧腊) DimSum(点心) Sichuan cuisine (川菜) Cantonese cuisine (粤菜) Hotpot (火锅)

Please pm with what kind of dishes skill you know well.

A Restaurant Chef is responsible for overseeing the preparation, cooking, and presentation of food in a restaurant or dining establishment. The chef ensures food quality, safety, cleanliness, and proper staffing to maintain high culinary standards. They also manage kitchen operations, including inventory control, menu planning, and adhering to health regulations.

-EPF

-SOCO

-EIS