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Dish Preparation: Prepare dishes according to menus and customer requirements, accurately measure ingredients, pre-process food, and master cooking techniques such as stir-frying, deep-frying, roasting, steaming, and boiling to ensure taste and quality.
Ingredient Management: Handle the procurement, receiving, inspection, and storage of ingredients; plan inventory reasonably, monitor shelf life, and ensure freshness of food materials.
Kitchen Hygiene and Safety: Maintain a clean and organized working environment, strictly follow food safety regulations, regularly clean utensils and kitchen equipment, and prevent spoilage or expired ingredients.
Equipment Maintenance: Perform routine maintenance and troubleshoot kitchen equipment to ensure smooth operation.
Team Collaboration: Communicate effectively with front-of-house, back-of-house, and other departments to coordinate and deliver overall dining service.
Dish Innovation: Participate in the development of new dishes, continuously improve recipes based on customer feedback and market trends.
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.