CHEF

Roles & Responsibilities

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

Tell employers what skills you have

Recipes

Leadership

Ingredients

Food Safety

Cooking

Housekeeping

Food Quality

Inventory

Purchasing

Sanitation

Compliance

Baking

Time Management

Culinary Skills

Pastry

Japanese