Chef

General

• Observe

punctuality

appearance and don company assigned uniform

Kitchen skills

and ensure the highest possible quality and

standards

including cleaning, cutting and storage

timely delivery of food service by coordinating with other kitchen

staff engaged in food preparation

knowledgeable about products for sale and updated on new

products

tidiness of the kitchen and implement sanitation practices as

required by NEA

Inventory management

products and arrange for return / exchange where

necessary

perishable and non-perishable items used by the kitchen to ensure

efficient delivery of food service, controlling stock rotation and

proper storage

wastage

Customer interactions

by resolving the problem

with customers to discuss menu for occasion

Others

control, hygiene, and health and safety

Inspect supplies, equipment and work area to ensure they are well

maintained and good operable condition

Head Chef or Managers of faulty appliances

Bring any concerns of the business to the attention of the

Director / General Manager in a timely manner

Maintain a positive morale amongst all kitchen staff and good

working relations with all staff