CHEF

Planning menus Ensuring food quality and taste is of the highest standard Managing inventory of stock and ordering raw materials Controlling budgets and minimizing wastage Maintaining health and hygiene in the kitchen Organizing duty roster of the staf Consistently monitor and oversee all kitchen equipment for safe operations Monitor sanitation team’s required daily, weekly and monthly cleaning and sanitation standards are being adhered to Teach and ensure complete compliance with all food, safety and physical standards and policies