HEAD CHEF POSITION (1)

Duties and responsibilities:

• Ability to prepare international, Traditional, Indian, Chinese etc. dishes for multi races
• Proven creativity in Menu Planning and recipe creation
• Ensure meals are prepared on time and sufficient standard portions
• Thorough knowledge of food production and services.
• Able to maintain par stock levels of all kitchen supplies.
• Ability to communicate effectively.
• Strong leadership skill to lead the kitchen to professional standards.
• Ability to do daily stock taking in the kitchen and control the Food Cost to below 35% on monthly basis as one the targets.

Qualifications:

• Full G12 certificate
• Diploma/Certificate in Food Production from reputable college
• 4 Years and above work experience in a busy a la carte kitchen