CHEF
- Planning menus
- Ensuring food quality and taste is of the highest standard
- Managing inventory of stock and ordering raw materials
- Controlling budgets and minimizing wastage
- Maintaining health and hygiene in the kitchen
- Organizing duty roster of the staf
- Consistently monitor and oversee all kitchen equipment for safe operations
- Monitor sanitation team’s required daily, weekly and monthly cleaning and sanitation standards are being adhered to
- Teach and ensure complete compliance with all food, safety and physical standards and policies