Plan and create menus with variety and balance

Supervise kitchen staff and delegate tasks

Ensure food quality, taste, and presentation meet standards

Maintain hygiene and safety regulations in the kitchen

Manage kitchen inventory and order supplies

Monitor food costs and minimize waste

Train and guide junior chefs and cooks

Coordinate with management and service staff

Handle kitchen schedules and shift planning

Innovate new dishes and improve existing recipes

Note: Must have knowledge in continental and breakfast

Fooding is available