labor allocation, technical training of chefs

Food Safety, Leadership, HACCP standards, kitchen operations, costing

Menu Planning, Manpower Management, Customer Service Management, Safety Management, financial administration, Food Production, Cost Control

Manpower Planning, Leadership, Cooking, Catering, Nutrition, ingredients, Food Safety, Sanitation, Japanese, Restaurants, operational planning, recipes, Inventory

asian cuisine , Team Collaboration, Nutrition, Food Safety, Food Service, Sanitation, recipes, Culinary Management, analyse product quality, Assisting the Head Chef

Microsoft Office, Food Safety, Customer Satisfaction, Restaurant Management, Interpersonal Skill, Customer Services, Communication Skills, Customer Experience, Team Player, Culinary Arts, Customer Retention, Kitchen Management, Inventory, Staff Management

western cuisine , Food safety and hygiene practices

Food Quality Assurance, Menu Development, Kitchen Management, Inventory Control, kitchen safety procedures, Staff Training, cost management, food safety and sanitation regulations, culinary concepts

health & safety regulations, vendor coordination , Leadership, Training, Fine Dining, Senior Executive Leadership, Budget, Culinary Management, Assisting the Head Chef, Food Cost Management, Mentoring, Staff Management