HEAD CHEF

Roles & Responsibilities

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.

Tell employers what skills you have

Recipes

Ingredients

Food Safety

Cooking

Work Well Under Pressure

Food Quality

Inventory

Sanitation

Cashiering

Customer Service