Kitchen Chef 主厨

Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience. The Head Chef is responsible for overseeing and managing culinary operations within a kitchen. Here are some of the job scopes that might be included in the role of a Head Chef: Menu Planning: Assisting in designing and developing innovative and high-quality menus, ensuring variety and consistency in dishes. Kitchen Management: Managing the daily kitchen operations, including ingredient procurement, dish preparation, and ensuring food quality and safety. Staff Development: Responsible for training and developing staff skills in the kitchen, ensuring excellent performance. Quality Control: Ensuring each dish meets established quality standards and taste profiles, and conducting periodic inspections to ensure food quality. Innovation and Creativity: Creating new dishes, blending traditional and modern elements, and producing visually appealing food presentations. Inventory Management: Monitoring food ingredient and kitchen supplies inventory, and placing reorder requests to maintain uninterrupted operations. Safety and Health: Enforcing safety and health regulations in kitchen operations to ensure a safe and healthy environment for staff and customers. Equipment Maintenance: Monitoring the efficiency and cleanliness of kitchen equipment and reporting issues for repair. Collaboration with Other Teams: Collaborating with other restaurant teams such as customer service teams to ensure consistent and comprehensive dining experiences. Cost Control: Monitoring and controlling kitchen operation costs, including ingredient usage, staff salaries, and resource management. Problem Solving: Handling unexpected situations, such as technical kitchen issues or challenges in dish preparation. Compliance with Industry Standards: Ensuring kitchen operations adhere to legal and food regulations. Communication and Collaboration: Communicating with other teams within the restaurant and fostering good relationships with colleagues. 主厨职责范围 ：- 菜单策划： 协助设计和开发创新和高质量的菜单，确保菜品的多样性和一致性。 厨房管理： 管理日常厨房运营，包括采购食材、准备菜品，确保食品质量和安全。 员工发展： 负责培训和发展厨房员工的技能，确保出色的表现。 质量控制： 确保每道菜符合既定的质量标准和口味，定期进行检查以确保食品质量。 创新和创意： 创作新菜品，融合传统与现代元素，制作视觉吸引力的食物呈现。 库存管理： 监控食材和厨房用品库存，并提出补货请求以保持连续运营。 安全与健康： 在厨房运营中执行安全和健康规定，确保员工和顾客的安全和健康环境。 设备维护： 监控厨房设备的效率和清洁度，并报告问题以进行维修。 与其他团队合作： 与其他餐厅团队合作，如客户服务团队，以确保一致且全面的用餐体验。 成本控制： 监控和控制厨房运营成本，包括食材使用、员工工资和资源管理。 问题解决： 处理意外情况，如厨房技术问题或菜品准备中的挑战。 符合行业标准： 确保厨房运营遵守法律和食品法规。 沟通与合作： 与餐厅内的其他团队进行沟通，并与同事建立良好关系。
Green Garden Care Centre founded on April 23, 2016. A health care institution with 50 beds and equipped with perfect equipment that keeps pace with the times, Contrast golden quality requirements and persistence of nursing service work. - Neat and comfortable environment. - Rare resort for recuperation, health care and rehabilitation. - full of warmth and care
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent