CHEF

Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner Accountable for food cost management, menu planning, development and creation of new products when required To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage housekeeping, and cleanliness & tidiness of work area Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace Responsible for preparing the daily market list and plan the production schedule to meet business demands.

Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level