The Chef shall create menu(s) of delicious meals ranging from American, Japanese  to Mexican cuisines and more, while ensuring that budgeted costs are met. He/she shall oversee and train the kitchen staff to ensure that the highest quality of food is served to thecustomers.

Essential Duties & Responsibilities

• Create and/or develop menu(s), manage food costing and provide input in pricing;
• Source out suppliers and negotiate prices;
• Set up the kitchen with cooking equipments like knives, pans and food scales;
• Supervise and train cooks in food preparation and presentation;
• Ensure that cooks strictly follow the proper measurement of ingredients to
• product consistency and cost efficiency;
• Oversee kitchen staff to ensure that all tasks are carried out effectively and efficiently;
• Collaborate with Operations Director to align kitchen operations with 
• business goals;
• Explore recipes and suggest new ingredients to Operations Director to improve food quality and taste while maintaining cost efficiency;
• Ensure that the kitchen is always clean and sanitary, and all kitchen staff adhere to food safety and hygiene regulations;
• Ensure that food stocks are being monitored and used properly based on FEFO (First Expired, First Out) policy and that expired products/ingredients are disposed ofimmediately;
• Maintains kitchen equipment, schedules preventive maintenance and repair (if needed);
• Participates in the interview process and selection of kitchen staff.

Job Details

Preferred Candidate