Attends to the timing of frying dim sum and its presentation;
Attends to the timing of steaming dim sum;
Prepares the stuffings and dough of dim sum and noodle products.

Supervises No. 3 cook;
Assists the No. 1 cook in carrying out specific duties of the kitchen;
Performs assignments in food preparation.

Welcomes and greets guests to their seats;
Takes reservations;
Reports guest comments to restaurant manager;
Keeps guest history and maintains positive relationship with guests;
Serves guests in assigned station under supervision of a captain.

Prepares assorted barbecue meat platter;
Assists butchers in the portioning of meat before serving;
Preserves and roasts barbecue dishes.

Ensures bar is equipped with supplies and correct brands are served;
Maintains prescribed profit margin;
Supervises maintenance of bar and service equipment;
Prepares work schedules and checks on staff performance.
Maintains bar cleanliness.

Handles the preparation of sauces, sharks’ fins soup, fried crispy chicken and trimming of pan-fried dishes;
Be responsible for steaming, broiling and frying;
Assigns duties to junior cooks.

Assists the cooks in performing different varieties of duties of the kitchen.