Sur place · St. Catharines
The first cook is responsible for managing kitchen operations, including menu planning, food costing, and supervising kitchen staff. They must prepare complete meals, specifically Cantonese and Dim Sum dishes, while maintaining inventory and cleanliness standards.
Sur place · St. Catharines
The chef is responsible for planning menus, managing food and labor costs, and overseeing kitchen inventory. They must supervise and train kitchen staff while ensuring the preparation and presentation of high-quality Cantonese and Dim Sum dishes.
Sur place · St. Catharines
The cook is responsible for planning menus, preparing complete meals, and managing overall kitchen operations. This includes supervising staff, maintaining inventory, and ensuring the cleanliness of food service areas.