Roles & Responsibilities
- Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards
- Determine purchasing specifications and budgetary allotments for all menu items
- Lead and cook by example and provide guidance to your team (Sous Chefs, line cooks)
- Ensure kitchen operations can run smoothly and efficiently in your absence
- Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance
- Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success
- Maintain complete knowledge of and compliance with all company policies/service procedures/standards
- Have a working knowledge of company invoice tracking, labour tracking, schedule preparation, food cost management, labour cost management, inventory control and hiring/counselling/termination policies
- Able to cook Chinese Cuisine food, such as North eastern Cuisine food, Sichuan Cuisine food.
- Able to work long hours, weekends, public holiday.
- Will offer a waitress role for spouse.
