Chinese Resturant Chef Cook

Roles & Responsibilities

Responsibilities : Pre-Opening Phase :

• Kitchen Design & Setup : Plan kitchen workflow, advise on equipment purchases, and oversee installation.
• Menu Development : Design a high-quality, profitable menu (e.g., regional Chinese cuisine, fusion, or specialty dishes).
• Supplier / Vendor Relations : Source ingredients, negotiate costs, and establish reliable supply chains.
• Team Building : Assist in hiring and training kitchen staff (sous chefs, line cooks, etc.).

Daily Operations (Post-Opening) :

Requirement :

Tell employers what skills you have

Recipes

Menu Development

Forecasting

Ingredients

Able To Multitask

Food Safety

Cooking

Food Quality

Inventory

Menu Costing

Sanitation

Waste Reduction

Team Building

Layout