salary: during the interview
total working hours: 10
weekly off : 1 day
gender: male only
working shifts: yes
accommodation: available
food: available
private insurance: available
vacation: paid 2 way ticket every 2 years
recipe development & quality control:
• recipe formulation: develop, refine, and standardize unique seasoning blends, marinades, and breading formulas for high-volume broasted chicken production.
• brining & marination mastery: manage exact brining times and temperature controls to guarantee meat tenderness and deep flavor infusion.
• quality consistency: establish exact standard operating procedures (sops) for oil temperature, frying duration, and pressure settings to maintain perfect crispness and golden color.
kitchen operations & equipment management:
• technical operation: expertly operate and maintain commercial pressure fryers (e.g., henny penny) adhering strictly to safety and pressure release protocols.
• station efficiency: organize the coating, frying, and holding stations to ensure rapid ticket fulfillment during peak restaurant hours.
• waste reduction: monitor batch-cooking schedules to maximize freshness while minimizing food waste and oil degradation.