CHEF-SICHUAN CUISINE-CHERAS

Menu Development: Design and innovate new dishes while staying true to the flavors and techniques of traditional Sichuan cuisine. Focus on balancing the "mala" (麻辣) flavor profile – the numbing sensation from Sichuan peppercorns combined with the heat of chili peppers. Food Preparation: Oversee the preparation and cooking of Sichuan-inspired dishes, ensuring that each dish maintains high quality, flavor, and authenticity. Consistency: Ensure consistent presentation and taste in all dishes served, maintaining the restaurant’s standards. Kitchen Management: Supervise kitchen staff and coordinate with team members to ensure smooth kitchen operations. Assign duties, set up workstations, and ensure the highest standards of food safety and cleanliness. Ingredient Sourcing: Source and maintain high-quality Sichuan ingredients, such as Sichuan peppercorns, fermented bean paste, dried chilies, and other authentic products to ensure the integrity of the cuisine. Customer Interaction: Occasionally engage with guests to gather feedback and ensure satisfaction with the food served. Training & Development: Train kitchen staff on Sichuan cooking techniques, knife skills, and the proper use of spices, herbs, and sauces unique to Sichuan cuisine. Inventory Management: Monitor and manage kitchen inventory levels, including ordering supplies, tracking food costs, and ensuring optimal stock to reduce waste. Collaborate with Management: Work closely with restaurant management to update the menu, introduce seasonal specials, and ensure alignment with the overall concept of the restaurant.