Experience
At least 2-5 years of experience as a chef in a hot pot or Chinese restaurant.
Familiarity with various hot pot styles (e.g., Sichuan, Cantonese, Mala, or other regional variations).
Experience in creating broth bases, sauces, and condiments specific to hot pot dining.
Skills
Expertise in preparing hot pot broth (spicy, non-spicy, vegetarian, etc.).
Knowledge of food preparation techniques for meat, seafood, and vegetables served in hot pot.
Ability to create and manage a menu of dipping sauces and condiments.
Proficiency in ingredient handling, marinating techniques, and flavor balancing.
Understanding of food plating and presentation specific to hot pot setups.
Inventory and stock management skills for perishable and non-perishable items.
Responsibilities
Preparing and maintaining the quality of hot pot broths, sauces, and raw ingredients.
Designing and maintaining a menu tailored to hot pot dining.
Ensuring freshness and quality of ingredients (e.g., meats, seafood, vegetables, noodles).
Supervising and training kitchen staff in hot pot preparation and food safety.
Monitoring kitchen operations to ensure smooth service during busy periods.
Ensuring strict adherence to food hygiene and sanitation standards.
Managing inventory, ordering supplies, and controlling food costs.
