1. Kitchen Assistant Management: Assist the head chef in formulating the daily ingredient purchase list, and check the freshness and quantity of ingredients; supervise the work processes of the kitchen team (e.g., chopping station, stove station) to ensure operations comply with hygiene and safety standards.
2. Dish Preparation and Quality Control: Participate in the preparation of core dishes (e.g., hot dishes, cold dishes) to ensure the taste and presentation meet the restaurant’s standards; test new dishes, put forward optimization suggestions, and assist the head chef in improving the menu.
3. Team Collaboration and Training: Guide newly recruited chefs to familiarize themselves with operating procedures and dish requirements; when the head chef is absent, temporarily coordinate the overall kitchen work, facilitate cooperation among various positions, and ensure the efficiency of food preparation and serving.
4. Cost and Safety Management: Monitor the loss of ingredients and propose cost-saving solutions; regularly inspect the operating status of kitchen equipment (e.g., stoves, freezers), identify potential safety hazards, and ensure the orderly operation of the kitchen.
