Main Kitchen Staff at Ha Noi - Cp ánh Sáng Sông Hồng

JOB FIRST SHIFT

-Coordinate with the Chef to import goods. Check the quantity and quality of raw materials upon arrival

-Inventory and place orders for raw materials in the management kitchen area.

-Handle outstanding goods from the previous day, if any. -

PERFORMING SPECIALIZED FOOD PROCESSING:

- Prepare necessary ingredients and materials according to the recipe

-Perform marinating and seasoning dishes

-Assign staff to prepare food or do it directly

-Prepare dishes according to procedures, ensuring food quality

-Check the dish again before serving customers

KITCHEN AREA AND PERSONNEL MANAGEMENT:

- Guide and train new employees

-Inspect and monitor the process of staff making and preparing dishes

-Support the Head Chef and Deputy Chef in handling related tasks.

-Ensure cleanliness of the management kitchen area.

-Regularly check raw materials and place orders when necessary

-Support the Chef in setting quantities, recipes of dishes, images and prices of each item on the menu.

END OF SHIFT WORK:

- Clean processing tools and keep them in the right place.

-Clean food storage cabinets and arrange them neatly.

-Preserve raw materials and materials according to regulations at the end of the shift.

-Check the kitchen system such as lights, fans, ventilation, refrigerators, freezers and other equipment in good working condition.

-Notify technicians when needing to handle unexpected situations.

-Reporting to the Head Chef and Deputy Chef.

- Hand over tasks to the next shift.

OTHER JOBS

- Carry out tasks assigned by superiors.

-Coordinate with other departments and positions to ensure the kitchen system operates well.

- Evaluate the effectiveness and working awareness of affiliated employees.