1.Prepare, season, cook, and present Sichuan and Chinese-style dishes, including stir-fried dishes, soups, meat, seafood, vegetable dishes, noodle and rice dishes, sauces, and other menu items served by the restaurant.
2.Inspect ingredients, food supplies, kitchen equipment, and work areas to ensure freshness, quality, cleanliness, and proper functioning.
3.Plan and coordinate daily food preparation according to customer orders, menu requirements, and restaurant service volume.
4.Supervise and coordinate restaurant cooks and kitchen staff engaged in food preparation, cooking, plating, cleaning, and station work.
5.Train kitchen staff in food preparation methods, cooking techniques, portion control, dish presentation, kitchen safety, and sanitation procedures.
6.Monitor food quality, taste, temperature, portion size, and presentation before service.
7.Maintain kitchen workflow during lunch and dinner service, coordinate multiple kitchen stations, and ensure timely preparation of customer orders.
8.Assist with menu planning, recipe standardization, ingredient usage, and inventory needs for Sichuan and Chinese cuisine.
9.Follow food safety, sanitation, and kitchen safety procedures, and maintain records related to food preparation, inventory, and kitchen operations as required.
10. Communicate with kitchen staff regarding preparation methods, cooking instructions, menu items, ingredient usage, and daily kitchen workflow for Sichuan and Chinese-style dishes, including reviewing restaurant recipes, menu terminology, ingredient labels, and kitchen preparation notes when available.
Employment period: Oct 6, 2026 – Apr 30, 2027
