Responsibilities:
- Responsible for area of food production as assigned by line chef/ head chef.
- Oversee and organizes kitchen stock and ingredients.
- Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
- Keep cooking stations stocked, especially before and during prime operation hours.
- Manage food and product ordering by keeping detailed records and minimises waste, work with existing systems to improve waste reduction and manage budgetary concerns.
- Supervise all food preparation and presentation to ensure quality and restaurant standards.
- Work with head chef to maintain kitchen organization, staff ability, and training opportunities.
- Verify that food storage units all meet standards and are consistently well-managed.
Requirements:
- Basic knowledge about Chinese/Taiwanese cuisine will be ideal but not mandatory.
- Excellent team player.
- No experience required though pay will commensurate with level of experience.
- Independent and meticulous.
- Good interpersonal and communications skills.
