HEAD CHEF

Plan and direct food preparation and culinary activities

Research, Develop and Modify menus (BOMs) that meet quality standards and market demands for mass production.

Maintain kitchen inventory.

Estimate food requirements and food/labor costs

Supervise kitchen staff’s activities

Arrange for equipment purchases and repairs

Recruit and manage kitchen staff

Rectify problems or complaints

Perform administrative duties

Comply with hygiene regulations and safety standards

Keep time and payroll records

Maintain a positive and professional approach with coworkers and customers

Requirements

Proven working experience as a Head Chef

Excellent record of kitchen management

Experience in a production setting favourable.

Ability to spot and resolve problems efficiently

Capable of delegating multiple tasks

Communication and leadership skills

Keep up with cooking trends and best practices

EA License No: 16C8401

XING CHONG | Registration No: R22109860

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