Description
Job Summary:
Responsible for planning and coordinating daily food production, supervising food preparation, ensuring quality standards, and managing personnel and inventories.
Key Responsibilities:
1. Daily food production planning and coordination
2. Supervision of dish preparation, cooking, and presentation
3. Personnel, quality, and food safety management
Operational Responsibilities:
Plan and coordinate daily food production.
Supervise dish preparation, cooking, and presentation.
Ensure compliance with recipes, portion sizes, and quality standards.
Verify proper storage and preservation of raw materials.
Additionally, personnel management, quality and food safety management, menu planning, inventory control, and administrative duties. -Requirements- Minimum education: Secondary School Diploma
1 year of experience
Knowledge: Hot kitchen, Cold kitchen
Keywords: chef, cook, resident, supervisor, assistant manager, head chef, responsible person, coordinator, manager, captain