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Executive Kitchen
$200 - $400
Job description
- Build operating procedures in the Kitchen to ensure the apparatus operates systematically, effectively and meets standards of food hygiene and safety and fire prevention
- Kitchen operation and organization:
+ Organize and deploy training, education and guidance for restaurant staff. Build and implement a system of processes and regulations in the Kitchen.
+ Build menu according to business model requirements.
+ Building a system of quantitative standards - processing methods and dish appearance.
+ Control raw material costs according to procedures and menus
+ Control operating costs in accordance with business model requirements
+ Manage and approve orders to ensure business operations at points of sale.
- Monitor commodity input prices, consider adjusting demand, and propose appropriate supplier adjustments.
- Perform other tasks as assigned by immediate superior