Steamboat Sichuan Recipe Chef

1. Develop and perfect signature Sichuan hot pot broths, including both spicy and mild options, ensuring meet the restaurant’s standard for flavor, quality and authenticity. 2. Create and maintain a variety of steamboat dipping sauces that complement the hot pot experience. 3. Ensure that all broths are consistently prepared according to recipe specifications, maintaining flavour balance, aroma and texture. 4. Monitor and evaluate broth quality regularly, adjusting ingredients, seasonings, or cooking times to ensure consistent results. 5. Source and select high-quality, fresh ingredients, including Sichuan spices (e.g. Sichuan peppercorns, dried chilies), herbs and vegetables. 6. Manage inventory for soup base ingredients and ensure used efficiently without compromising quality. 7. Provide ongoing training on maintaining high standards of hygiene, food safety and proper storage of ingredients. 8. Collaborate with front-of-house staff to understand customer preferences, making adjustments to broth recipes if needed to suit different tastes or dietary requirements. 9. Maintain a clean and sanitary kitchen environment by regularly checking equipment, storage areas, and work surfaces. 10.Regularly review and update the menu to reflect seasonal ingredients, new culinary trends or customer feedback.