–Responsibilities & Tasks —
Determine the size of food portions and costs
Plan menus and estimate food requirements for their realization
Requisition food and kitchen supplies
Prepare and cook complete meals or individual dishes and foods
Prepare dishes for customers with food allergies or intolerances
Prepare and cook special meals for patients as instructed by dietitian or chef
Inspect kitchens and food service areas
Train staff in preparation, cooking and handling of food
Order supplies and equipment
Supervise kitchen staff and helpers
Maintain inventory and records of food, supplies and equipment
Clean kitchen and work areas
Recruit and hire staff
Organize buffets and banquets
Manage kitchen operations
Credentials
Certificates, licenses, memberships, and courses
Cook Trade Certification
–Experience and specialization-
Cuisine specialties (Cantonese BBQ is mandatory)
Cantonese cuisine
Sushi preparation techniques
Szechuan
Dim Sum
–Additional information–
Work conditions and physical capabilities
Attention to detail
Fast-paced environment
Overtime required
Work under pressure