CHEF

To check daily menu, functions order to be able to forecast and to determine the quantity of the food to be cooked and other food to prepared Make inspections routes to kitchen, other related areas and storage placed.

To check and follow ups on the cleanliness and conditions of all kitchen areas, methods and progress in food preparations.

To attend meetings and participate with Executive Chef and to discuss the updates in daily activities and various operations.

To participate and reviews the kitchen (SOP’s) standard operating procedures and policies.

Managing inventory of stock and ordering raw materials and controlling budgets and minimizing wastage.

Organizing a duty roster, trainings and developing staff.

Prepare and help the kitchen for yearly budget for approval of the Executive Chef and Restaurant Manager