Supervise and coordinate kitchen staff preparing Asian cuisine, ensuring consistency with traditional recipes and presentation standards
Train staff in Asian cooking techniques (wok cooking, steaming, stir-frying) and food safety protocols
Coordinate food preparation to ensure timely, quality service during peak hours
Order specialty Asian ingredients (sauces, spices, noodles, produce) and manage inventory/food costs
Monitor food quality and portion control to maintain consistency
Create staff schedules to ensure adequate kitchen coverage
Ensure compliance with Saskatchewan food safety regulations, including proper handling of perishable ingredients
Maintain kitchen cleanliness and resolve staffing issues as needed

Required skills

Asian cuisine cooking techniques (wok cooking, stir-frying, steaming); food safety & sanitation knowledge; inventory & cost control; staff supervision & training; menu planning support; POS system familiarity; time management; communication skills; problem-solving; attention to detail; English language proficiency

Education Requirement

Secondary