Chinese Food Chef & Pastry Chef

Responsibilities:

• Comply with the company's rules, regulations and disciplines. Under the leadership of the kitchen, work hard to do your job well.
• Responsible for all aspects of production and cooking. Do a good job in allocating labor.
• Actively listen to employees’ opinions, keep in touch with the head chef and workers frequently, and continuously improve and improve the food quality of the production department.
• Be familiar with and master the situation of all supply sources, supervise the quality of products produced by workers, and the storage of various supply sources to prevent raw materials from deteriorating.
• Control food costs, use various raw materials rationally, reduce waste, and make full use of materials.
• Pay attention to food quality, check specifications frequently, supply quickly, be orderly, and respond to employees' needs.
• Pay close attention to the management and technical training of small workers to maintain the characteristics and flavor of local cuisine. Familiar with various dishes and new dishes, increase the variety of colors, and create food and flavor with canteen characteristics.
• Pay attention to food and utensil hygiene and personal hygiene of kitchen workers, as well as the appearance and style of the accommodation.
• Do a good job in coordinating the front and back offices, and listen to employees’ feedback with an open mind.

Requirements:
1. Maximum 45 years old.

2. Proven minimum 4 years experience working in Chinese kitchen.

3. Excellent communication and interpersonal skills.

4. Ability to work hard with long hours.