Control and direct the food preparation process and all related activities Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Approve dishes before they reach the customer
Plan orders of equipment or ingredients according to identified shortages
Arrange for repairs when necessary
Remedy any problems or defects
Managing and training kitchen staff
Comply with nutrition and hygiene regulations and safety standards
Foster a climate of cooperation and respect between co-workers
Requirement Education & Experience
Min. Certificate/NITEC/Higher NITEC/Diploma in culinary.
At least 1 years of proven experience in a similar role (hot/cold kitchen).
Exceptional proven ability of kitchen management
Able to work well under pressure in a fast-paced environment & in a outlet kitchen (northeast area)
Must be able to commit for a min. of 3 to 6 months period
Must be able to commit 20 hours per week (4 days, 5 hours per day)
