Chef

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions.

• Overall responsible for culinary activities of the kitchen
• Check the quantity and quality of received products to ensure items are as ordered and standards are met
• Achieve food margin set by the Company
• Monitor and maintain stock levels to reduce wastage and to maximize profitability
• Ensure kitchen operations are carried smoothly and effectively
• Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas
• Responsible for inventory management to ensure sufficient stock for operation efficiency

• Ensure consistency in food quality control, hygiene and safety
• Ensure that food handling and hygiene regulations are followed in accordance with regulations