CHEF
Summary
Lead and manage a culinary team, develop menus, oversee food costing and inventory, and ensure compliance with health codes in a Chinese cuisine-focused restaurant.
- Lead, mentor, and manage culinary team.
- Develop and plan menus and daily specials.
- Create prep lists for kitchen crew.
- Manage food costing and inventory.
- Maintain standards for food storage, rotation, quality, and appearance.
- Ensure compliance with applicable health codes and regulations.
- Establish maintenance and cleaning schedules for equipment, storage, and work areas.
- Participate in interview process and selection of kitchen staff.
- Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
- Familiar with Chinese Spices