skyrise

·       Control and direct the food preparation process and any other relative activities in the kitchen

·       Plan and construct Chinese traditional Cuisine menus with new or existing culinary creations ensuring the variety and quality of the servings

·       Plan orders of food supplies and ingredients according to the identified shortages

·       Be in charge of hiring, managing and training kitchen staff

·       Assign tasks; supervise chefs, cooks and kitchen hands in the preparation and presentation of food

·       Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers

·       Formulate cooking techniques and procedures, discuss identified issues with the management and the kitchen and front of house staff 

·       Demonstrate formulated cooking techniques to the kitchen staff and advise on cooking procedure

·       Collaborate with the restaurant manager to align kitchen operations with the overarching goals of the establishment

·       Estimate amounts and costs of required supplies and ingredient with minimum wastage, calculate labour costs, and decide on the menu price

·       Implement and enforce strict rules of personal hygiene and ensure machinery is operated, cleaned and stored correctly; kitchen drawers and shelves are cleaned and tidy

·       Comply with all Company Policies and legal requirements with special reference to Health and Safety to ensure all procedures: Health and Safety, and Food Safety Management are maintained to the required standards