Prepare ingredients, seasonings, and components according to the menu and customer requirements.
Cook dishes ensuring excellent taste, presentation, and aroma.
Master various cooking methods such as frying, sauteing, grilling, steaming, and baking.
Capable of making dumplings and other traditional specialties.
2. Food Safety and Hygiene
Follow food safety standards to ensure ingredients are fresh and uncontaminated.
Maintain kitchen cleanliness and regularly inspect equipment and storage conditions.
Properly store ingredients to prevent cross-contamination and waste.
3.Inventory Management
Track ingredient usage and procure supplies in a timely manner.
Control costs and minimize food wastage.
4.Customer Service and Feedback
Pay attention to customers' taste preferences and feedback, adjusting dishes as needed.
* Coordinate with waitstaff to ensure dishes are served on time.
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