Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks' tasks.
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.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.

- At least 2 to 3 years proven experience as ad Chef - Exceptional proven ability of kitchen management - Ability in dividing responsibilities and monitor progress - Outstanding communication and leadership skills - Up-to-date with culinary trends and optiimized kitchen processes - Good understanding of useful computer programs (MS Office, restaurant management software, POS) - Credentials in health and safety training - Degree in Culinry science or related certificate - Willing to work 1- to 11 hrs a day - Willing to work with foeigners