HEAD CHEF

Ability to track expenses and manage a budget.
Ability to lead and inspire a team.
Design menus that enhance customers’ culinary experience while keeping up high quality.
Submit cost proposals for menu items.
Provide feedback regarding the food quality of large bulk purchases.
Ensure that all food preparation is in accordance with regulatory guidelines.
Design standardized food presentation guidelines for each dish.
Monitor inventory levels of commonly used items.
Look for ways to reduce spoilage of infrequently used items.
Hire, train, and mange staff about proper kitchen sanitization methods.

58 RECRUITMENT PTE. LTD. 19C9772 67026282