chef

1. Kitchen Operations

• Plan and direct food preparation and cooking activities

• Ensure all dishes are prepared according to company standards

• Maintain consistency in taste, portioning, and presentation

• Monitor daily kitchen operations

2. Menu Planning & Development

• Create and update menus

• Develop new recipes and seasonal dishes

• Cost and price menu items appropriately

• Ensure menu variety and customer satisfaction

3. Food Quality & Hygiene

• Maintain high standards of food quality and freshness

• Ensure compliance with food safety regulations (e.g., SFA standards in Singapore)

• Supervise proper food storage and handling

• Conduct regular hygiene checks in the kitchen

4. Inventory & Cost Control

• Monitor stock levels and order supplies

• Minimize food wastage

• Control food costs and maintain budget

• Check deliveries for quality and quantity

5. Staff Supervision & Training

• Supervise cooks and kitchen assistants

• Train new kitchen staff

• Prepare staff duty rosters

• Ensure teamwork and smooth kitchen coordination

6. Health & Safety Compliance

• Ensure kitchen equipment is properly maintained

• Follow workplace safety procedures

• Report maintenance issues promptly

7. Customer Satisfaction

• Respond to customer feedback regarding food quality

• Handle special dietary requirements when required

• Maintain professional standards at all times