Kitchen
Each kitchen is headed by a chief cook or a chef. He is assisted by a few cooks who supervise certain sections of the kitchen and the number of cooks varies with the size of the restaurant and the variety of foods served. Actually, duties of the employees in Chinese restaurants are different from those in other restaurants.
Chinese Restaurant
Job Description
Executive Chef
- Design daily special menus
- Supervise the operation of the kitchen
- Control food quality and menu standards
- Supervise the purchase of preserved and fresh foods
Chief Cook
- Supervise the preparation of sauces and sharks' fin soup
- Prepare the seasoning and cooking of different foods
Chief Butcher
- Assist the executive chef in kitchen administration
- Determine portion standards of meat, poultry and seafood
Second Butcher
- Prepare seafood
- Prepare vegetables, poultry and ingredients of soup
Senior Cook
- Prepare sauces and sharksˇ¦ fin soup
- Steam, broil and fry foods and prepare assorted items
Pantry Cook / Saucier
- Perform general duties in kitchens
- Supervise the preparation of vegetable dishes
- Administer sauce serving
Number 2 Cook
- Assist senior cooks to carry out special duties in kitchens
- Prepare assigned foods
- Assign duties to No.3 cook
Number 3 Cook
- Work under the instructions of the senior and No.2 cooks in food preparation and special duties
- Supervise No.4 cook or below
Junior Cook / Number 4 Cook and Below
- Assist other cooks in preparing dishes
- Clean and cut vegetables and wash the cooking utensils
- Learn to cook simple dishes
Staff Cook / General Cook
- Arrange the sequence and timing of food serving
- Assign duties to other cooks
Chief Dim Sum Cook
- Supervise the preparation of dim sum, pan-fried glutinous rice and Chinese petit flour
- Arrange the supply of sweetened soup
Dim Sum Cook
- Prepare the stuffing and dough of dim sum and noodle products
Non-Chinese Restaurant
Job Description
Executive Chef
- Develop new menus; establish standards of food quality and preparation
- Supervise subordinatesˇ¦ performance and maintain discipline in kitchens
- Inspect and supervise the maintenance of kitchen facilities
- Estimate costs and purchase items
- Participate in publicity projects
Cook
- Check the daily and weekly menu
- Prepare, cook and decorate western-style dishes
- Check stock in the kitchen and supply respective items when necessary
- Ensure food cleanliness
- Assist in training of junior cooks
Gardemanger
- Supervise the preparation of all cold foods
- Decorate tables and foods
- Check the menu and daily activity lists in order to distribute duties to helpers
- Supply food to different catering service areas
Specialty Chief Cook
- Plan and design the preparation of exotic cuisine and different national food specialties
Pastry Chef
- Supervise the pastry cooks in the preparation of all dough, pastries and cakes
- Operate all machinery in pastry and bakery rooms
- Prepare foods according to the quality standard set by executive chef
Baker / Pastry Cook
- Prepare pastry, cakes and dessert in the daytime
- Prepare bread and loaf at night
- Supervise and assign duties to apprentice pastry cooks