1. Check dish portion sizes and quality standards, understand customer needs and feedback, and ensure product quality;
2. Maintain kitchen hygiene, ensuring the cleanliness of the kitchen environment, equipment, and utensils, and ensuring food safety;
3. Check the cleanliness and maintenance of kitchen facilities and equipment to ensure proper operation and control maintenance costs;
4. Develop daily, weekly, and monthly food and material plans using scientific methods and provide feedback;
5. Inspect product quality and quantity and distribute them to each team to ensure successful completion of tasks;
6. Improve food yield rates, effectively increase gross profit, and reduce costs;
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