chef
Posted Updated 4
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Summary
Oversee daily kitchen operations, plan menus, manage inventory, and ensure food quality and hygiene standards in a Singapore-based bistro.
Planning menus
Overseeing all kitchen operations
Ensuring food quality and taste 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 staff
Creating new recipes to keep the menu fresh
Receiving feedback and making improvements where necessary