CHEF

Core Responsibilities of a Chef

Dish Preparation

• Prepare ingredients accurately and handle pre-processing according to menus and customer needs

• Master various cooking methods such as stir-frying, deep-frying, roasting, steaming, and boiling

• Participate in the development and innovation of dishes, ensuring consistent taste quality

Ingredient Management

• Responsible for purchasing, receiving, inspecting, and storing ingredients

• Monitor ingredient shelf life and promptly handle expired items

• Ensure freshness and quality of all food materials

Kitchen Management

• Maintain cleanliness, hygiene, and safety in the kitchen

• Care for and maintain kitchen equipment, promptly addressing malfunctions

• Assist supervisors in conducting food safety inspections

Cost Control

• Manage resources efficiently to reduce food costs

• Ensure cost-effectiveness while maintaining food quality

Team Collaboration

• Communicate effectively with front-of-house, back-of-house, and other departments

• Convey notices and instructions from the restaurant management or head chef

• Actively participate in teamwork to enhance overall service quality