• Ensuring promptness, freshness, and quality of dishes
• Responsible for implementing hygiene policies and examining equipment for cleanliness
• Designing new recipes, planning menus, and selecting plate presentations
• Reviewing staffing levels to meet service, operational and financial objectives
• Coordinate hiring and training, kitchen staff
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders
• Setting and evaluating performance standards for staff

Jobs specifications:

• Minimum graduate in Hospitality Management
• Advanced knowledge of food professional principles and practices
• Good knowledge of management and computer
• Ability to meet deadlines
• Available to work on call, shifts, after hours, over weekends, and on public holidays