HEAD CHEF

The Head Chef implements business plans relating to manpower control, handle and resolves conflicts tactfully. He/She has to perform stall-level support functions, including preparation of food, controlling quality of food served, customer service, scheduling, and cashiering. He/She is responsible for training and maintaining the motivation of staffs, as well as assisting the Manager in day-to-day activities within the stall. He/She should also be well-groomed and presentable to lead by example for his/her staffs. The role will require him/her to work well under pressure in a fast paced environment. In conjunction with working in a multi-cultural team, he/she will ensure smooth communication between internal and external customers, maintain high team morale and ensure customers dining experience.