CHEF
- Plan, design and develop menus and new recipes, consider seasonal ingredients, food cost and customer preferences.
- Supervise, coordinate and train kitchen cooks and kitchen assistants, assign daily kitchen work.
- Oversee food preparation and cooking process, ensure consistent food taste, portion control and presentation standard.
- Manage food inventory, check incoming ingredient quality, place orders and control food wastage and kitchen cost.
- Enforce kitchen food‑safety, hygiene and workplace safety regulations, inspect kitchen equipment and working area.
- Cook special signature dishes and handle special banquets and guest requirements.
- Communicate with restaurant management, handle customer feedback related to food quality.
- Maintain kitchen equipment, report faulty equipment for maintenance.
- Perform other kitchen‑related duties assigned by restaurant management.