Chinese / Mandarin Chef

Job Description

Position Overview:

Supervise, coordinate, and participate in the activities of cooks and other workers engaged in preparing and cooking foodstuffs. Exercise command of the actual production and the minute-by-minute supervision and scheduling of the kitchen staff. Primary objectives include compliance with customer specifications, completion of production in order to meet established ready times, workplace safety, and department hygiene. Participates in other activities as assigned by the Executive Chef, including but not limited to meal tasting, presentations, and hygiene audits.

Essential Functions:

Supervise and coordinate activities of kitchen workers to prepare and cook foods according to customer’s menu specifications;

Establish and integrate department production plan to meet ready times, volume, quality, food safety criteria, i.e. conformity with standards sets by customers, HACCP, FDA, USDA, and other governing agencies;

Proactively identify potential problems, diagnose causes, and determine preventive/corrective actions;

Coordinate the requisition process between the hot foods department and the internal supplier (Store Room);

Oversee proper completion of associated documentation, i.e. station production reports, chiller logs, product rotation and dating, and other reports as may be required;

Participates and/or leads the activities of the “Chef’s Table” and monitor’s associated record keeping;

Takes an active role in menu presentations and cycle changes. Maintains open lines of communication within the department to successfully carry out seamless transitions and exceed customer expectations;

Enforces and promotes control of company resources [food, materials, energy] through waste prevention planning and resource management activities;

Continuously promotes workplace safety, trains and enforces all safety rules and regulations, leads by example, and demonstrates concern for employee well-being;

Oversees departmental sanitation and hygiene and coordinates the monitoring of cleaning schedules and inspections with the Hygiene and Safety Manager. Fully supports staff training and ensures the availability of workers for such training;

Plans, organizes, and executes training of department staff to meet continuous process improvement objectives; and

Completes various administrative duties including but not limited to data entry into Paylocity, scheduling, standard daily paperwork (safety checklist, blast chiller log, temperature check, wastage log review, monthly inventory), monthly production planning for menu change ( production sheet, training, requisition, manpower planning), weekly scheduling, and covering for the Executive Chef when he is not available; and

Monitors the safety and health culture within area of supervision. Actively supports commitment and vision regarding safety, health and quality.

SPECIFIC DUTIES:

1. Will be responsible for the general day to day running of the Chinese kitchen, which will include:

General cleaning of production areas before and after use

The cleaning of equipment

Ensuring those accidents are reported

Reporting faults and failures of equipment and premise

2. Assist the Executive Chef in menu development for Chinese cuisine, will be responsible for writing recipe and batch recipe in Mandarin for staff, will assist Executive chef for presentation

3. Food cooking and preparation (teach employees the importance of consistency in preparation and presentation, thorough knowledge of food handling and preparation techniques; observe methods of food preparation to ensure food was prepared in prescribed manner

4. Ensuring the catering operation is run in accordance with all health and safety legislation, will assist HACCP manager for training staff

5. To carry out of the completion of all standard daily paperwork ( wastage sheets, temperature log, marinated log …)

6. Ensure the correct storage and rotation of stock

7. Receive and examine food stuffs and supplies to ensure that quality and quantity met established standards and specifications

8. Responsible for requisition and inventory ( instruct staff to properly fill out production sheet )

9. report to Executive chef responsible for Asian cuisine schedule, manpower control

10. Other duties as assigned by Executive Chef

Salary:

~ $70,000+ per year. Offer may vary depending on work experience and qualifications.

Benefits:

Medical, dental (family included), and life insurance.

401K

Paid holidays, paid personal days, and paid vacation days.

Lunch provided daily

Shift:

Day shift

Evening shift

Morning shift

Night shift

Ability to Relocate:

Los Angeles, CA 90045: Relocate before starting work (Required)

Work Location: In personCompany Description

Locally Owned, Locally Operated.

FasTemps was founded in 1997 in Ypsilanti, Michigan by Karl O and Tim H. Clients immediately responded to their sincerity and genuine interest in understanding the needs of their clients. As a result of customer demand, FasTemps now offers the same excellent service across southern Michigan with offices in Jackson, Lansing, and Ypsilanti. In 2001, FasTemps was awarded the prestigious Strategic Supplier contract for staffing at the University of Michigan and the Health System. In 2005, FasTemps began operations in southern California, currently with offices in Upland and Los Angeles. The Outstanding Achievement Award for the Michigan area was given to FasTemps in 2012 by the Small Business Administration. Through their 20-year journey in the world of staffing, Tim and Karl have maintained an uncompromising commitment to the honest, sincere and genuine ideals which propelled their launch into business in 1997.

Full-time