chinese chef

1.Food Preparation & Production: Responsible for the preparation, cooking, and plating of ingredients, ensuring all dishes meet established standards for flavor, temperature, and presentation.
2.Equipment & Cost Management: Maintains equipment cleanliness and assists in controlling food inventory and costs to minimize waste.
3.Safety & Hygiene Compliance: Adheres strictly to all food safety and sanitation protocols, guaranteeing that all operational processes and personal hygiene meet the highest standards.
4.Team Collaboration & Development: Integrates efficiently into the kitchen team to ensure a smooth service flow and contributes to menu optimization and development.
5.Quality Assurance: Guarantees the quality and consistency of every dish delivered, providing customers with a reliable dining experience.
6.A minimum of 1 year of professional experience specializing in Western cuisine , with the ability to work effectively in a team-oriented kitchen.

Osaamisalue: Hotelli-, ravitsemus- & matkailuala