Head Chef

1. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
2. Plan orders of equipment, kitchen utensils and food ingredients according to identified shortages.
3. Understand in operating and maintaining of kitchen equipment and arranging repairs for faulty kitchen equipment’s when necessary.
4. Managing interview process of hiring, managing, and training kitchen team according to SOP.
5. Comply with nutrition and sanitation regulations, all food safety procedures and HSE procedures as standard of practice.
6. Organize and responsibility on manpower arrangement and overtime cost as required.
7. Planning menu, food costing, purchasing raw materials according to the operations requirement.