Reference Number : J04122018004
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Job Summary

Responsibilities

  • Plan and direct food preparation and culinary activities
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements and food/labor costs
  • Supervise kitchen staff’s activities
  • Arrange for equipment purchases and repairs
  • Recruit and manage kitchen staff
  • Rectify arising problems or complaints
  • Give prepared plates the “final touch”
  • Perform administrative duties
  • Comply with nutrition and sanitation regulations and safety standards
  • Keep time and payroll records
  • Maintain a positive and professional approach with coworkers and customers

Requirements

Skill
  • Hospitality Professional
  • • Certificate Level Three (3) Chef De parte