CHEF

As a key member of our team, you will play a vital role in ensuring the highest standards of food quality and service excellence. Your responsibilities will include:

1. Obedience to restaurant rules and disciplines.
2. Effective management of the production department, including labor allocation and supervision of subordinates.
3. Familiarity and mastery of all supplies, as well as procurement planning and inventory management.
4. Control over food costs and responsible use of raw materials to minimize waste.
5. Maintenance of high food quality standards, regular checks on specifications, timely supply, and organized workflow to meet urgent customer needs.
6. Training and development of chefs to preserve dish characteristics and flavors, increasing menu variety and creativity.
7. Promotion of clean working conditions, personal hygiene, and living appearance among kitchen staff.
8. Collaboration between front and rear fields, open-minded feedback from guests.