- Planning and directing food preparation and culinary activities
- Must be able to operate kitchen efficiently and supervise a team of staff
- Periodically review menu with the management and design new promotion dishes
- Estimating food requirements and food/labor costs
- Keep track of all inventory, recipes and ensure quality of food is always at its best
- Ensure quality of plating/packaging meals for customers
- Able to work ot on weekends and public holiday
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