chef

1.Dish Preparation and Presentation
Prepare ingredients and cook dishes according to standardized recipes, ensuring flavor, plating, and temperature meet established standards.

2.Kitchen Operations Management
Monitor hygiene, safety, and efficiency at the assigned station, adhering to food safety regulations.
Assist in managing the use and maintenance of kitchen equipment, and report basic malfunctions.

3.Ingredient Handling and Storage
Participate in daily ingredient inspections to ensure freshness and quality meet requirements.
Perform standardized ingredient preprocessing (washing, cutting, marinating, etc.) and control preparation quantities to minimize waste.

4.Collaboration and Training
Cooperate with the head chef in new dish development, menu updates, and cost testing.

Tagged as: Hotel, catering & tourism industry