chef

ensure kitchen is at highest level of

hygiene quality in accordance with SFA guidelines

ensure work place safety which includes but not limited

to proper handling of tools & equipments

ensure all kitchen staff strictly adhere to all safety

procedures and regulations

oversees all

culinary operations

responsible for menu

development

• cost control

maintain stock inventory list and conduct regular stock

check / audit

ordering of ingredients and

quality control

training of kitchen staff

ensure kitchen able to meet highest quality

and consistency

conduct risk

assessment