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Job Summary Responsible for the day-to-dayculinary operations in a professional kitchen. Functions includemenu creation, food purchasing, and maintenance of qualitystandards. To ensure cost control and maintaining food cost, andsupervises storage, stocking, and sanitation procedures. JobResponsibilities 1 Leads in cooking and preparing meals, includingchecking food quality and overseeing cooking techniques. Assists indesigning / helping the Executive Chef in developing food and drinkmenus and ensure alignment of budgets. Ensuring the kitchen meetshigh standards of quality and completes food hygiene documents tocomply with the law and writing environmental health reports whennecessary. Supervises and inspects all preparation and cookingequipment on a regular basis to ensure that they are kept clean,sanitary, and in perfect operating order. Ensure that foodproducts, presentation, and plating are of the highest quality, andare prepared to serve in a timely manner Leads in ordering suppliesand negotiating with suppliers as well as managing inventory andkeeping control of stock.
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