Job Descriptions
- To come up with a new dish every 3 months
- Responsible for taking charge of quality of new dishes
- Impart skills and knowledge of new dishes created to the appointed outlet chef
- Ensure proper SOPs and HACCP standards are carried out
- Maintain food quality and safety standards
- Ensure proper maintainence of the kitchen within each outlet
- Analyzing data from food sales records in restaurants or other venues to identify trends in customer preferences
- Communicating with staff members to coordinate menu planning and preparation for special events
- Developing menus that meet budget requirements and are appealing to customers
- Ensure all activities conform to HACCP and AVA guidelines
