HEAD CHEF - JONG HAP CONSULTING PTE. LTD.

Roles & Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” 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
• Be fully in charge of hiring, managing and training kitchen staff

Tell employers what skills you have

Recipes

Leadership

Ingredients

Food Safety

Cooking

Food Quality

Inventory

Purchasing

Sanitation

Payroll

Inventory Control

Restaurant Management

Climate

Nutrition

Directing

Food Service