Kitchen Operation & Sanitation Management: Fully implement food safety, hygiene and standard kitchen operation protocols. Perform daily cleaning and disinfection for kitchen equipment, workstations, utensils and overall kitchen areas. Regularly inspect and maintain kitchen equipment to ensure safe, standardized and efficient kitchen operations.
Team Management & Training: Arrange shifts, allocate daily work tasks and supervise kitchen staff performance. Coordinate cross-team workflow in the kitchen. Provide professional skill training and standardized operation guidance for junior chefs and new hires, standardize kitchen procedures and improve overall team efficiency and culinary capability.
Service Coordination & Problem Handling: Cooperate with front-of-house teams to ensure efficient order fulfillment during peak hours. Respond promptly to customer feedback on dishes, conduct timely improvements and properly resolve food-related complaints to maintain superior customer experience.
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