Retail/Food & Beverage
chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.
The chef may cook selected items or for select occasions. The chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a food service director.
The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.
Premise and liability accountability and contract-managed service experience is desirable.
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