CHEF

Roles & Responsibilities

• At least 10 years experience in F&B industry
• Willing to work on holidays / work on shifts / change of shift
• Able to stand / work for long hours
• Can work between different locations
• Have relavant degree / diploma
• 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
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Tell employers what skills you have

Recipes

Leadership

Ingredients

Food Safety

Cooking

Housekeeping

Food Quality

Inventory

Sanitation

Payroll

Climate

Compliance

Nutrition

Culinary Skills

Pastry

Japanese