Menu Planning & Recipe Development
Create and update menus based on seasonal ingredients and trends.
Develop and test new recipes to maintain creativity and customer interest.
Food Preparation & Cooking
Please prepare and cook dishes according to recipes and presentation standards.
Ensure food is cooked safely and at the right temperatures.
Kitchen Management
Supervise kitchen staff and coordinate kitchen activities.
Please make sure the kitchen is clean, hygiene, and organization.
Inventory & Stock Management
Monitor inventory and order ingredients and supplies as needed.
Avoid wastage and ensure cost-effective food production.
Quality Control
Maintain consistency in taste, portion size, and food presentation.
Inspect ingredients and prepared food for freshness and quality.
Health & Safety Compliance
Follow food safety and hygiene regulations (HACCP standards).
Maintain cleanliness and proper sanitation of kitchen and equipment.
Team Collaboration
Work closely with service staff to ensure timely food delivery.
Train and mentor junior kitchen staff and cooks.
Cost Control
Monitor food costs, reduce waste, and maintain profitability.