Main Chef (Asian, Vietnamese) at Dong Nai - Wns

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.