EXECUTIVE CHEF
32 tuas pte. ltd.
. Ensuring promptness, freshness, and quality of dishes.
. Coordinating cooks' tasks.
. Implementing hygiene policies and examining equipment for cleanliness.
. Designing new recipes, planning menus, and selecting plate presentations.
. Reviewing staffing levels to meet service, operational, and financial objectives.
. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
. Setting and monitoring performance standards for staff.
. Obtaining feedback on food and service quality, and handling customer problems and complaints.
Executive Chef Requirements:
. Advanced knowledge of food professional principles and practices.
. Proficient knowledge of human resources management.
. Excellent communication skills.
. Ability to meet deadlines.
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