Responsibilities
- Prepare and serve Chinese dishes following established recipes and quality benchmarks.
- Deliver consistent, visually appealing, and timely food output during service hours.
- Inspect flavor, consistency, and plating of dishes prior to dispatch.
- Maintain proper preparation and organization of ingredients and tools for all shifts.
- Contribute to the creation of seasonal menus, promotional offers, and new Chinese recipes.
- Oversee daily operations within a designated kitchen station.
- Train and guide junior cooks and kitchen trainees.
- Collaborate with other kitchen teams to ensure seamless meal service.
- Keep workspaces, appliances, and storage zones clean and well-organized.
- Operate and care for kitchen equipment according to guidelines.
- Adhere to HACCP principles, food safety laws, and hygiene protocols.
- Monitor correct food storage practices, including labeling, FIFO rotation, and temperature checks.
- Enforce personal cleanliness and sanitary conduct among kitchen staff.
- Take part in food safety evaluations and official inspections.
- Track ingredient inventory and notify supervisors when restocking is needed.
- Reduce food waste through accurate portioning and stock oversight.
- Support inventory audits and cost-efficiency programs.
- Optimize ingredient usage to meet targeted food cost percentages.
- Promote teamwork and a respectful kitchen culture.
- Attend daily operational briefings and kitchen department meetings.
- Communicate clearly with front-of-house staff to enhance guest experience.
- Support fellow team members during peak service times as necessary.
- Follow all occupational health and safety policies.
- Report equipment faults, maintenance needs, and safety concerns without delay.
- Handle kitchen tools and hazardous substances safely and responsibly.
