Rosy Hong Thanh

Preparing

• Coordinate with the head chef or sous chef to check imported goods and foods, including quantity and quality.
• Check raw materials and food left over from the previous shift to have appropriate handling, minimizing material waste; At the same time, plan to order goods.
• Prepare ingredients, utensils, and food processing equipment

Performing

• Receive customer orders, assign tasks to kitchen staff.
• Marinate appropriate ingredients for each dish according to restaurant standards.
• Directly prepare dishes according to the restaurant's procedures and standards; Ensure compliance with food hygiene and safety regulations and labor safety rules in the kitchen.
• Perform the process of decorating dishes after processing according to restaurant standards.

Closed shift

• Clean the processing area and clean tools used to prepare food according to regulations.
• Arrange processing tools, machinery, equipment, spices, and cooking ingredients neatly and in the right place.
• Together with other employees, summarize kitchen cleaning before ending the shift.
• Check that gas systems, lights, and fans are turned off; Refrigerators and refrigerators still operate at the specified standard temperature before the end of the work shift.

Preparing

• Coordinate with the head chef or sous chef to check imported goods and foods, including quantity and quality.
• Check raw materials and food left over from the previous shift to have appropriate handling, minimizing material waste; At the same time, plan to order goods.
• Prepare ingredients, utensils, and food processing equipment

Performing

• Marinate appropriate ingredients for each dish according to restaurant standards.
• Directly prepare dishes according to the restaurant's procedures and standards; Ensure compliance with food hygiene and safety regulations and labor safety rules in the kitchen.
• Perform the process of decorating dishes after processing according to restaurant standards.
• Responsible for maintaining and preserving kitchen equipment and utensils; Regularly check the condition of machinery and equipment and promptly report if any damage is detected.

Closed shift

• Clean the processing area and clean tools used to prepare food according to regulations.
• Arrange processing tools, machinery, equipment, spices, and cooking ingredients neatly and in the right place
  Responsible for preserving raw materials at the end of the shift.
• Together with other employees, summarize kitchen cleaning before ending the shift.
• Check that gas systems, lights, and fans are turned off; Refrigerators and refrigerators still operate at the specified standard temperature before the end of the work shift.