Great Performance Great Rewards!

Great performance should be rewarded - We provide you extensive training and tools for you to provide the best Little Bao experience. In dedication to great service and food, we give our 10% service charge guarantee to our staff and often our guests offer more tips for great service.

Chef

A genuine interest in food

A knowledge Asian and American Food trend preferred

Excellent cooking skills

Maintain high food quality control according to Little Bao standards

At least 2 years experience is required

Able to work for flexible hours

Benefit

Competitive Salary including tips ranging from $15,000 and up $18,000

Staff Meals, discounts meals for family, MPF, housing allowance, annual pay leave ranging from 8 days to 14 days,

Extensive training program for growth into management positions

Our team is a small close-knit happy family and we hope you can join us!

OBJECTIVES: 

Fully responsible and in charge of preparing a variety of food for guests, keep cleanliness and organize kitchen area with hygiene guidelines. Replace any section chef during their absence. The commis chef will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the restaurant's policies and procedures, ensuring that a high level of service is maintained.

Responsible for :

• Responsible to check all ingredients, preparation and mice en place.
• Follow all Standard recipe cards with methods, picture and ingredients to ensure quality and consistency.
• Follow all direction from Management and Sous Chef.
• Ensure all hygiene guidelines are followed at each service.
• Provide a warm and friendly welcome to all guest and associates.
• Taste, examine finished dishes and sauce ensuring consistency.
• Assist Executive chef and Sous chef with Daily duties
• Ensure all restaurant policy and procedures are follow by reading all literature is read when attending training
• Checking all paper work is done daily, should fill up before open and after close the kitchen.
• Checking stock of ingredients, Preparing weekly roster, pass to Sous Chef