Job Description
1. Responsible for managing all kitchen operations, proficient in all technical aspects of kitchen business.
2. Involved in cooking and preparation of the dishes
3. Directs and instructs assistant chefs in cooking tasks and culinary techniques.
4. Collaborates with the chopping board master to plan banquet and snack menus.
5. Plans and introduces new dishes
6. Cost control
7. Supervises and inspects the work performance of kitchen staff at all levels.
8. Plan & manage attendance for kitchen staff.
9. Any other duty & responsibilities assigned
