AT LEAST 5 YEARS EXP IN F&B CHEF JOB

• Menu and food preparation:Create and develop menus, oversee the food preparation process, and ensure the quality and presentation of all dishes meet high standards before they are served.
• Kitchen management:Direct the day-to-day operations of the kitchen, including managing and supervising all kitchen staff. This includes assigning tasks, resolving issues, and ensuring all staff adhere to food safety and hygiene regulations.
• Staff management:Interview, hire, train, and schedule kitchen staff. Motivate and lead the team to ensure a productive work environment.
• Financial and inventory control:Manage food costs, control inventory levels, place orders with suppliers, and ensure purchases stay within budget.
• Health and safety:Implement and maintain health, safety, and hygiene procedures throughout the kitchen.
• Collaboration:Work with restaurant management, such as the general manager or owner, to align kitchen operations with the establishment's overall goals.