Head chef

-To develop menus and standard recipes for food preparation and new start-up restaurants;

– To ensure the effective food preparation and attractive presentation;

– To keep up with cooking trends and local best practices;

– To oversee the delivery of food supplies and inventory control;

– To ensure and maintain the highest food quality and hygiene standards;

– To interact with guests to get feedback on food quality and variety of food;

– To evaluate foods to assure the quality standards consistently;

– To maintain a regular cleanliness for all kitchen areas and equipment;

– To develop SOPs to enhance standards to reflect state-of-the-art techniques;

– To provide coaching/training session to all kitchen staff for their professional development opportunities;

– To consult with the Restaurant Manager about food production aspect of events;

– To project annual food, labor cost and monitor financial results;

– To exercise portion control for food items served at reasonable prices;

– To take corrective action as necessary as to meet the financial goals;

– To inteview candidates together with recruitment specialist to select right people;

– To manage effective attendance of the kitchen staff;

– To conduct performance appraisal for all kitchen staff

- Service charge.

- Meal allowance at the restaurant.

- Social Insurance, Health Insurance as Labor Law legislation.

- 12 annual leave per year.

• Qualification in Commercial Cookery from a recognized Institution.

• Exceptional knowledge of food hygiene standards.

• Proven 4 or 5 star Hotel/ Reastaurant kitchen experience with large operations.

• Ability to engage and manage a large team to provide a high level of customer service and guest satisfaction.

English CV/ Resume