Job Descriptions:
Create menus that promote customers' culinary experience along with high standards
Discuss cost proposals for items on the menu
Design and test new menus
Feedback on food quality of large mass purchases
Standardize appealing of plate presentation and food preparation to meet with the regulatory guidelines
Monitor food stock levels of commonly used items
Seek for ways on reducing the spoilage of infrequently used items
Hiring, training, and managing new kitchen staff regularly
Qualifications:
At least 10 Years of working experience as a Head Chef
Be able to check and mange budget and expenses
Leadership abilities and pride in your performance for company's success
Good interpersonal and communications skills
Great skill in time-management
Team player
Passion in art food design
Bachelor's or associate's degree in the Culinary or equivalent experience
