First Cook

 

 

• Prepare and cook Chinese meals and dishes listed on the menu
• Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
• Review the menu regularly and make recommendations for new items and ingredients
• Determine size of food portion and monitor the inventory of food
• Maintain inventory and records of food, supplies and equipment
• Check and monitor the quality of cooked products
• Inspect kitchens and food service areas
• Train staff in preparation, cooking and handling of food
• Oversee kitchen operations and helpers
• Supervise kitchen staff and helpers
• Clean kitchen and work area and keep hygiene and safety practices