Processing
Check the quantity and quality of goods and food ingredients imported at the beginning of the shift.
- Check raw materials and food remaining from the previous shift, direct appropriate treatment, minimize material waste; At the same time, make plans to import goods and raw materials for the next shift.
- Prepare ingredients, utensils, and food processing equipment.
- Update and notify relevant staff and departments about menu changes, including: temporarily suspended dishes or special dishes of the day, etc. - Directly prepare dishes.
- Receive customer orders and food orders, and assign work to Kitchen staff.
- Marinate appropriate ingredients for each dish according to restaurant standards.
- Directly prepare dishes according to the restaurant's procedures and standards; Ensure compliance with food hygiene and safety regulations and labor safety rules in the kitchen.
- Perform the process of decorating dishes after processing according to restaurant standards
- Manage assigned kitchen area.
- Handle all kitchen tasks including task division and staff management; shift report.
- Supervise, maintain and preserve kitchen equipment and utensils; Regularly check the condition of machinery and equipment and promptly report if any damage is detected.
- Periodically coordinate with relevant departments to maintain and maintain machinery and equipment in the kitchen according to Company regulations.
- Directly train skills, kitchen operations, and provide job guidance to new employees.
- Check and monitor the work process of subordinate staff, thereby proposing and advising on the management and use of kitchen personnel.
- Directly resolve and support customer inquiries and employee errors.
