During his service at our restaurant, Mr. was responsible for making special style food, supervising appearance
and qualities of food; cooking all the hot smoked dishes including pork, chicken, fish and beef etc.; mastering and controlling cook temperature and applying various cooking method; cutting food into various shapes which would be cooked and fulfiling quality requirement; assisting the manager to supervise kitchen daily operation and organizing the work force of other chefs , cook technicians and apprentices; presiding over cook feature and preparation of materials , subsidiary materials and seasonings; purchasing food materials and kitchen tools
Mr. was often also responsible for ordering food materials; guiding workers in the kitchen clean the kitchen and checking its environment sanitation; guiding employees how to keep food and materials and where to store them; checking the temperature of storing materials position; scheming employees on duty timetable according to work requirement.
Mr. was also occasionally responsible for: meeting with customers and designing banquet menus according to customers’ cost and request; being responsible for training employees in all basic work and technique in the kitchen, such as kitchen cleaning and sanitation, preparing procedure for food, including vegetable clean; meat cutting and matching and cooking subsidiary materials; introducing added dishes to Floor Department; designing seasonal dishes according to seasonal trait.
During his service at our restaurant, Mr was responsible for managing about employees in Kitchen Department and using the following appliances: