Main Purpose of job:
Production of Authentic Northern, Sichuan, Cantonese Chinese Seafood cuisine in the restaurant.
Evaluating food products and to ensure maintaining consistent quality standard.
Planning and Execution of new menu
Key responsibilities:
Daily Routine:
• Manage the kitchen.
• Responsible for training, supervising and coordinating all areas within kitchen.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cooking food in various utensils or grillers.
• Ensure great presentation by dressing dishes before they are served.
• Assists other cooks during the food assembly process.
• Brainstorm new menu.
• Ensure only the highest quality of food for our guests through meticulous consistency, taste and presentation of all dishes
• Stays open until the last customer leaves
Administrative/Record Keeping:
• Monitor the food inventory on a daily/weekly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with restaurant and hygiene standards. Keeps records and accounts of food purchases
• Place order for ingredients when stocks are running low.
Health and Safety:
• Promote a positive approach to Health & Safety, ensure correct working methods and safe working practises are adhered to.
• Keep a sanitized and orderly environment in the kitchen
• Understand, enforce and work within the relevant Health & Safety legislation and produces as set down by the restaurant, Ministry of Health and Ministry of Manpower.
General Requirements:
• Maintain high level of communication and liaison with all departments at all level as required.
• Ensure cleaning up of kitchen and restaurant after business hours.
• Attend and participate in meetings as required.
