XU JIANGTAO

• Controlling and directing the food preparation process

• Approving and polishing dishes before they reach the customer

• Managing and working closely with other Chefs of all levels

• Creating menu items, recipes and developing dishes ensuring variety and quality

• Determining food inventory needs, stocking and ordering

• Oversees and organizes kitchen stock and ingredients

• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

• Keeps cooking stations stocked

• Supervises all food preparation and presentation to ensure quality and restaurant standards

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• Supervise and evaluate kitchen staff, managing daily operations and kitchen line.

• Complete prep work, following and/or developing recipes and daily specials.

• Purchase and receive shipments of food and ingredients, maintaining invoices and budget.