1, responsible for the daily processing and production of dishes, to ensure the quality of dishes, to comply with the work and rest time, to prepare meals on time, to ensure that the taste, temperature and freshness of the state of the meal.

2, strictly abide by the "Food Hygiene Law" and the company's systems, responsible for kitchen hygiene, do not use corrupt and spoiled raw materials, properly preserved leftovers, control the freshness of raw materials and inventory.

3, rational use of raw materials, saving water, electricity, natural gas and other resources to avoid waste.

4, master the knowledge of food safety, to ensure food safety and hygiene.

5, actively participate in training, improve cooking skills and business knowledge, familiar with the use and maintenance of various cooking equipment.

6, maintain good teamwork spirit, assist other kitchen staff to complete the work.

7, with junior high school education, after professional training.

8, healthy body, age between 18~30 years old, have good personal hygiene habits.

9, familiar with the restaurant's menu and dishes, master the basic dining etiquette and service skills.

10, abide by the company's rules and regulations, do not violate laws and regulations.