Developing recipes, plan menus and determine the cost of food.
Prepare ordered food to the satisfaction of customers.
Effective and efficient cost management of the processes in the kitchen, to avoid / minimize wastages to barest minimum.
Efficient supervision and training of other kitchen staff.
Make requisition for items needed as at when due.
Demonstrate techniques to kitchen staff and advice on cooking procedures.
Explain and enforce regulations on proper and good hygiene.
And any other assignment as may be directed by Executive Management.
