RESTAURANT COOK

Roles & Responsibilities

1. Prepare and cook handmade dumplings and related dishes according to company standards.
2. Ensure food is freshly prepared, well-seasoned, and of consistent quality.
3. Supervise and guide junior kitchen staff in daily operations.
4. Coordinate with front-of-house staff to ensure timely service and proper food temperature.
5. Manage inventory, order ingredients, and control food costs.
6. Operate kitchen equipment safely and efficiently.
7. Assist during peak hours and support food assembly.