Total 1,360 Research Development Head job vacancies in F&B / Tourism / Hospitality category in The United States of America

職責：

• 領導和管理烹飪團隊，提供高品質的餐飲服務。
• 規劃和執行菜單選擇，確保創造力和多樣性。
• 監督食物準備，確保符合健康和安全標準。
• 與客戶合作，了解他們的偏好並相應地定制產品。
• 維護庫存、管理食品成本並優化廚房營運。

資格：

• 擁有在餐飲業擔任主廚或類似領導角色的豐富經驗。
• 較強的領導能力和團隊管理能力。
• 具有與廚房工作人員和客戶聯絡的出色溝通技巧。
• 菜單規劃的創意和創新方法。
• 了解食品安全法規。
• 能夠在快節奏的環境中工作。

立即申請並成為我們充滿活力的烹飪團隊的一員！

津貼和福利

• 員工股權
• 附近的公共交通
• 休閒著裝要求
• 免費小吃/歡樂時光
• 定期團隊活動
• 公司旅行
• 開放文化

Job description Responsibility:

• Kitchen Operation Planning:
  Develop production schedules to ensure timely delivery of food while meeting quality standards.
  Coordinate with other departments such as procurement, sales, and distribution to ensure seamless operations.
  
  
• Recipe Development and Standardization:
  Work with CEO to develop new hot food recipes or improve existing ones.
  Standardize recipes to ensure consistency in taste, quality, and presentation.
  
  
• Ingredient Sourcing and Inventory Management:
  Source high-quality ingredients from reliable suppliers.
  Maintain inventory levels of ingredients and packaging materials to avoid shortages or overstocking.
  Monitor ingredient costs to ensure profitability while maintaining quality standards.
  
  
• Kitchen Supervision:
  Oversee the kitchen process and operation
  Ensure adherence to food safety and sanitation regulations.
  Supervise and train production staff to maintain high standards of quality and efficiency.
  
  
• Quality Control:
  Implement quality control measures to ensure that all food meets company standards.
  Conduct regular inspections of production facilities and equipment to identify and address any issues.
  
  
• Equipment Maintenance:
  Coordinate maintenance and repair of kitchen equipment to minimize downtime.
  Ensure that all equipment is properly calibrated and functioning correctly to maintain product consistency.
  
  
• Cost Control and Budget Management:
  Monitor production costs and identify opportunities for cost savings without compromising quality.
  Develop and manage kitchen budgets, including labor, ingredients, and overhead costs.
  
  
• Team Management and Leadership:
  Lead and motivate kitchen staff to achieve targets and quality goals.
  Foster a positive work environment that encourages teamwork, creativity, and continuous improvement.
  Handle staffing issues, such as scheduling, performance evaluations, and disciplinary actions when necessary.
  
  
• Regulatory Compliance:
  Ensure compliance with local health and safety regulations, as well as food safety standards.
  Keep abreast of changes in regulations and industry best practices related to food production and safety.
  
  
• Customer Relations:
  Collaborate with sales and marketing teams to understand customer preferences and develop new hot food offerings.

Benefits:

✅EPF, SOCSO, EIS
✅Annual Bonus
✅Public Holiday Replacement
✅Annual Promote and Increment Opportunity
✅Training
✅Typhoid Injection and Food Handling Courses Claim
✅Festive Angpao
✅Allowance and Rewards

職位說明職責：

• 廚房營運規劃：
  制定生產計劃，確保及時交付食品，同時滿足品質標準。
  與採購、銷售、分銷等其他部門協調，確保無縫運作。
  
  
• 配方開發和標準化：
  與執行長合作開發新的熱食食譜或改進現有的食譜。
  標準化食譜以確保口味、品質和外觀的一致性。
  
  
• 原料採購和庫存管理：
  從可靠的供應商採購優質原料。
  維持原料和包裝材料的庫存水平，以避免短缺或庫存過剩。
  監控原料成本以確保獲利能力，同時維持品質標準。
  
  
• 廚房監督：
  監督廚房流程和操作
  確保遵守食品安全和衛生法規。
  監督和培訓生產人員以保持高標準的品質和效率。
  
  
• 品質控制：
  實施品質控制措施，確保所有食品符合公司標準。
  定期檢查生產設施和設備，發現並解決問題。
  
  
• 設備維修：
  協調廚房設備的維護和修理，以盡量減少停機時間。
  確保所有設備均經過正確校準並正常運行，以保持產品的一致性。
  
  
• 成本控制與預算管理：
  監控生產成本並在不影響品質的情況下尋找節省成本的機會。
  制定和管理廚房預算，包括勞動力、原料和管理費用。
  
  
• 團隊管理與領導：
  領導並激勵廚房員工實現目標和品質目標。
  營造一個積極的工作環境，鼓勵團隊合作、創造力和持續改進。
  處理人員配置問題，例如日程安排、績效評估和必要時的紀律處分。
  
  
• 監理合規性：
  確保遵守當地健康和安全法規以及食品安全標準。
  隨時了解與食品生產和安全相關的法規和行業最佳實踐的變化。
  
  
• 客戶關係：
  與銷售和行銷團隊合作，了解客戶偏好並開發新的熱食產品。

好處：

✅EPF、SOCSO、EIS
✅年度獎金
✅公休日更換
✅年度升遷及加薪機會
✅培訓
✅傷寒注射和食品處理課程索賠
✅節日紅包
✅津貼和獎勵

Responsibilities

- Able to work independently in a food science laboratory and possesses analytical and problem-solving skills
- Ensure all product creations comply with customer, government and legal regulatory requirements within the country of use
- Ensure timely documentations of formulae, product and packaging specifications, sensory evaluation, nutritional information and any other document related to product / packaging development
- Extend the application of product(s) developed through recipes creation and sensory evaluation
- Send newly developed products for nutritional, microbiological analysis and other tests such as gluten, aflatoxin, GMO, Sudan Red, 3-MCPD, etc. to meet specific market requirements
- Support Sales / Marketing / Business Unit / Management in Trade events / exhibitions /product presentation and market study by preparing recipes and products.
- Provide training and technical support to Sales / Marketing / Business Unit in new product development and new product launches.
- Any other duties or ad hoc projects as assigned by direct supervisor

Job Requirements:

- Bachelor degree in Food Science / Food Technology or equivalent
- 5 years of relevant R&D experience in rice, shelf stable sauces (must have) and condiments
- Knowledge in HACCP, GMP and other safety regulations
- Proven track record on product innovation and commercialisation with an in-depth knowledge for conceptualization to technology transfer in the production scale
- Good interpersonal skills, work ethic, creative, meticulous, flexible and positive thinking
- Good Team player who has passion in food and health
- Able to handle multiple projects and work independently
- Proficient in Microsoft Office

Location: 28 Biopolis Road

Head Chef- Kebabs Faktory

You are the face of a growing international brand and live by the Genie motto “YOUR WISH IS OUR COMMAND”.
Your smile and warm and friendly greeting start every
guest's experience.This winning attitude and the ability to make delicious Kebabs quickly and efficiently, will make you a keymember of the team. You are the reason why customers keep coming back.

Head Chef responsibilities include:

• Controlling and directing the food preparation process and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Creating consistent recipes

Job brief

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

· Control and direct the food preparation process and any other relative activities

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

· Approve and “polish” dishes before they reach the customer

· Plan orders of equipment or ingredients according to identified shortages

· Arrange for repairs when necessary

· Remedy any problems or defects

· Be fully in charge of hiring, managing and training kitchen staff

· Oversee the work of subordinates

· Estimate staff’s workload and compensations

· Maintain records of payroll and attendance

· Comply with nutrition and sanitation regulations and safety standards

· Foster a climate of cooperation and respect between co-oworkers

Requirements

· Proven experience as head chef

· Exceptional proven ability of kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Good understanding of useful computer programs (MS Office, restaurant management software, POS)

· Credentials in health and safety training

· Degree in Culinary science or related certificate

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

~ Administer purchasing and receiving procedures.
~ Apply principles of culinary science.
~ Apply principles of food chemistry.
~ Apply principles of food psychosociology.
~ Apply principles of gastronomy.
~ Implement loss/risk prevention.
~ Innovate with new culinary ingredients.
~ Interpret culinary nutrition.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage cost and quality controls.
~ Manage culinary operations.
~ Manage food & beverage operations.
~ Manage inventory control system.
~ Manage site/outlet and equipment maintenance.
~ Master cook and chill methods.
~ Master recipes from various cuisines.
~ Perform culinary application and techniques.
~ Plan and develop menus for food service establishments.
~ Prepare herb and spice blends of various cuisines.
~ Use herbs and spices in various cuisine preparation and presentation

Tasks and responsibilities*:

• Prepares food neatly, according to formula, and in a timely manner.
• Checks and restocks items to ensure a sufficient supply throughout the shift.
• Understands and adheres to proper food handling, safety and sanitation standards
during food preparation, service and clean up.

• Understands and adheres to all quality standards, formulas and procedures as outlined in the Kebabs Faktory Operations Manual.
Kebabs Faktory Operations Manual.
• Communicate and relate effectively at the workplace.
• Comply with workplace safety and health policies and procedures.
• Engage in service innovation initiatives.
• Follow food and beverage safety and hygiene policies and procedures.
• Grill ready-to-use products.
• Maintain food and beverage production environment.
• Maintain quality control procedures.
• Maintain safe and secure working environment.

Are you a chef with experience in a fast-paced kitchen environment with an emphasis on fresh and seasonal produce? Used to leading teams? Looking for a rewarding career with excellent training and opportunities for development? Then join Care UK, a multi award-winning care provider as a Head Chef.

The Role


Leading the team in the smooth running of the kitchen operation
Develop nutritious and diet sensitive meals for residents and their requirements
Menu design and planning
Managing stock control and adhering to food cost guidelines
Ensure compliance with both Food Safety and Health and Safety in the kitchen
Training, supervising, and developing a team to help them make the most of their potential


Some of our benefits by joining the Care UK family


Alternate weekend and social friendly working hours
Bank Holiday Pay Enhancements* (*where applicable)
Career development, training and access to our approved apprenticeship scheme
Hundreds of online and in-store discounts
Annual purchase holiday scheme
Wellbeing support
Wagestream- access your wages at any time


Career Development

We have our own Catering Academy to provide excellent training and induction programs for all new Catering Staff and we will give you all that’s needed to have a successful career as a Chef with us. Our high quality, innovative training and coaching will support the development of your skills throughout your career with us.

We are looking for people to make a difference to residents’ lives every day. When you join Care UK you’ll be joining a team who share the same values: caring, passionate and teamwork. You will have a strong desire to help people and put residents at the heart of everything you do.

We are committed to recruiting diverse, talented people, who share our passion for helping others. We see the potential in everyone, let us help fulfil yours.

Head Chef - Crows Nest Beefeater


Come and be a Head Chef at Beefeaterin Tring.Take the next step in your managerial career by working closely with our Kitchen Manager in leading our kitchen teamto prepare, cook and serve our mouth-watering meals. Immediate start, catering experience needed.


PAY RATE: Up to £13.64per hour


CONTRACT TYPE: Permanent - we don't do zero hours contracts!



HOURS: 40 hours a week - guaranteed hours to plan your week around.
This role will require Saturday and Sunday availability.


LOCATION: Crows Nest Beefeater.
Tring Hill, Tring, HP23 4LD.


Why you'll love it here: 




Training and support: We've got the user-friendly equipment that will make your life easier from the start and the training that'll give you a career path in our kitchens and beyond!


Whitbread Benefits card: Enjoy up to 60% off Premier Inn rooms and 25% off meals in Whitbread Restaurants








Pension and saving schemes: Company pension and save as you earn scheme


Discounts: Get money off shops, your utility bills, travel, cinema trips, supermarkets and more


Have a meal on us: You'll receive a £40 voucher to spend in our restaurant when you join us




What you'll do: Join our team at Crows Nest Beefeateras a Head Chef, as part of the kitchen team cooking the dishes our guests love. Use your passion for food to move your career forward and be part of the UK's leading hospitality business, Whitbread.

Main Duties & Responsibilities:-

1. Plan and direct food preparation and culinary activities in the kitchen.

2. Modify menus or create new ones that meet quality standards.

3. Estimate food requirements and food/labour costs to budget as set by Management.

4. Recruit, supervises kitchen staff, schedule staff accordingly to operational needs.

5. Ensure kitchen staff adheres to recipes and portions serving correctly.

6. Motivate and coach staff to perform better in their respective roles.

7. Arrange for equipment purchases and repairs.

8. Perform administrative duties.

9. Support any other relevant business duties and responsibilities as and when assigned by the Owners.

Requirements

• Min Diploma or equivalent with 6 years of relevant experience in Culinary in a Full-fledged Kitchen setting

• Able to work on rotating shifts, weekends & public holidays

• Possess a well-groomed, professional appearance

• Works effectively with the rest of the team

• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources

• Communicates clearly and professionally whilst actively listening to others and giving consideration to their needs and opinions

An experienced and creative Head Chef to lead the culinary team and oversee all aspects of

our kitchen operations. Be responsible for HSE, menu innovation, food preparation, quality

control, staff management, and ensuring an exceptional dining experience for our guests.

Have a passion for culinary excellence, a flair for creativity, and a strong commitment to

delivering outstanding food and service.

Overall Responsibilities of the Role:

Key Responsibilities:

1. Menu Planning and Development:

• Create and develop innovative and appealing menu offerings that cater to a diverse range of tastes and dietary preferences.
• Stay updated with food trends and incorporate new ingredients and cooking techniques into the menu.

2. Food Preparation and Cooking:

• Oversee all food preparation activities, ensuring high-quality standards and consistency in taste and presentation.Maintain a clean and organized kitchen environment, adhering to all food safety and sanitation guidelines.

3. Staff Management:

• Recruit, train, and mentor kitchen staff, including chefs, cooks, and kitchen assistants.
• Set clear performance expectations and provide ongoing feedback to maintain a high-performing team.

4. Quality Control:

• Conduct regular quality checks to ensure that dishes meet established standards for taste, presentation, and portion size.
• Address any issues or concerns promptly to maintain food quality.

5. Inventory and Cost Control:

• Manage inventory levels and control food costs by implementing efficient ordering and wastage reduction measures.
• Monitor kitchen expenses and work within budgetary constraints.

6. Collaboration and Communication:

• Coordinate with front-of-house staff to ensure smooth kitchen operations and timely food service.
• Communicate special dietary requirements or customer preferences effectively to the kitchen team.

7. Compliance and Safety:

• Ensure compliance with all relevant health and safety regulations and food handling standards.
• Conduct regular kitchen inspections and address safety concerns promptly.

Qualifications:

• Proven experience as a Head Chef or Executive Chef in a high-volume restaurant or culinary establishment.
• Culinary degree or equivalent certification is preferred.
• Strong leadership and management skills.
• Creativity and ability to develop innovative dishes.
• Excellent knowledge of cooking techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Exceptional communication and teamwork skills.
• Ability to work under pressure and maintain a positive attitude.
• Flexibility to work evenings, weekends, and holidays as required.

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have knowledge and experience in preparing French, Italian, Seafood and Grilled cuisines
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Lee's Hotel , the pub with no beer is seeking a Head Chef to join the team! Be a part of reopening the kitchen within this iconic Pub.
As we embark on this exciting new chapter within Lee's Hotel, you will get a unique opportunity to open the new kitchen, develop the menu, onboard your kitchen team, and be a fundamental part of the team!
As the Head Chef, you will be responsible for managing the kitchen operation whilst motivating the team to deliver a high-quality food and dining experience.
About you:

A Hands-on leader with a proven track record
Experience running a busy kitchen doing between 250-350 covers a night
A real passion for the industry and the food you deliver to the guests
A high level of initiative, with the desire to bring new ideas and suggestions to the
... Click here to view more detail / apply for Head Chef

How does taking charge of a Michelin Star restaurant as Head Chef sound?? This is an incredible opportunity where you will be given all the tools and creativity needed to go on and achieve a second star!!! On top of this a four day week, do roles get any better than this?? You may even be a talented Sous Chef who has been waiting for the right role!!

You will be responsible for the daily running of the kitchen and leading a very talented brigade of 7 and with regard covers you will be serving upto 50 covers for lunch and dinner.

You will have the chance to work with the very best locally sourced produce, create your own menus which should include a tasting menu of 5 and 7 courses. This restaurant has huge aspirations to achieve 2 michelin stars and you will need to be both talented and motivated enough to aim for this.

Key Attributes Required:
- Creativity
- Self Motivation
- Exceptional Leader
- Coaching and Development

Salary on offer for the right candidate will be around 55k including tronc but there may be some flexibility.

To be successful for this role you will need to have experience at 3aa rosette level as a minimum and already be Head Chef or a Sous Chef looking for your first Head Chef role.

So, if you feel you are the right person to lead this talented and ambitious brigade then get in touch now!!

Head ChefLocation: LondonSalary: £44,000 - £47,000 & range of excellent employee benefitsOnsite – Monday-Friday – No weekends
Sodexo has a great opportunity for a Head Chef to work with our prestigious client on an iconic account at their global headquarters on the Victoria Embankment in London.
Joining our team at their large consumer goods site on the Victoria Embankment, you will oversee delivery and develop the food offer in the employee dining restaurant and deli area. Maintaining and elevating Modern Recipe based menus taking on board feedback to drive sales through positive actions, you will deliver innovative ways to engage clients through themed days and food calendars.
Ensuring the prompt and efficient preparation and delivery in all food areas to the company’s standard and to the client’s satisfaction, to ensure that all food is prepared with due care and attention, particularly concerning customers’ special dietary requirements for nut, dairy, improved choice for ethnic minority customers or wheat allergies among others.
Working in an environment that fosters innovation and supports your professional growth, this is a real chance for you to become a valued member of our team, where you can act with purpose and thrive in your own way.
About You Experience and knowledge requirement for this role: Essential

• Demonstrate ability to work inside parameters set with Modern recipe and Unilever initiatives
• Experience of developing an innovative food offer to meet client and customer needs
• Ability to develop increasing individual effectiveness through leadership, motivation, communication, coaching and training
• A clear understanding of profit margins, purchasing policy, budgeting and food costing, including control.
• Excellent interpersonal skills and ability to communicate effectively with customers, clients and staff at all levels
• Ability to achieve and set standards and operate to performance criteria, with a particular regard to hygiene
• Positive approach to learning in role and identifying own training needs as appropriate
• Excellent and Innovative culinary and presentation skills
• Energetic with a passion to do a great job
• Able to manage staff in a calm, inspirational manner
• A forward-thinker who can prevent wastage
• Demonstrates a passion for food
• Team Player with a flexible approach to role
• Good time management and organisational skills
• Numerate and computer literate

Desirable

• Experience of delivering training using company guidelines
• Good standard of financial acumen

Qualifications required:

• CIEH Level 3 Food Safety qualification
• IOSH Managing Safety qualification

What we offerWorking with Sodexo is more than a job; it’s a chance to be part of something greater. You’ll belong in a company and team that values you for you.
In addition, we offer:

• Flexible and dynamic work environment
• Competitive compensation
• Wide range of Employee benefits
• Access to ongoing training and development programs
• Countless opportunities to grow within the company

About Sodexo At Sodexo, our purpose is to create a better every day for everyone to build a better life for all. As the global leader in services that improve the Quality of Life, we operate in 55 countries, serving over 100 million consumers each day through our unique combination of On-Site Food and FM Services, Benefits & Rewards Services and Personal & Home Services.
Ready to be part of something greater?
Apply today!

TCAC Pty Ltd has built a reputation as one of Perth's elite food brands. We’re focused on local produce, hand-crafted food, house made condiments and local beers. We achieve quality food through simplicity, attention to detail, and fresh, local ingredients.

We are looking for a Head Chef to lead our kitchen operations, reporting to the Operations Manager to undertake the following:
• Expand our current menu and brand to incorporate unique and exciting dishes across breakfast, lunch, dinner, functions and catering services.
• Design exceptional stand-alone items, seasonal menus and alternative offerings to the current menu that are true to our brand (eg: vegan, seafood etc).
• Financial management, including revenue generation, COGS and labour costings and controls.
• Create KPI reports to measure the performance of kitchen sections across multiple restaurants.
• Ability to maintain our strong positive work culture, fostering a collaborative and supportive work environment.
• Oversee the recruitment and selection of culinary staff.
• Provide leadership, support and direction to all culinary staff.
• Oversee the training and placement of current staff to facilitate new roles within the expanded menu offering.
• Manage kitchen inventory efficiently, including ordering, and freezing and preserving food to minimise waste, and control food costs while adhering to budgets.
• Maintain the highest standards of food quality, consistency and hygiene throughout the kitchen.
• Conduct regular audits to ensure compliance with our own internal standards and WHS regulations.
• Build and maintain strong relationships with local suppliers to source fresh, high-quality ingredients for the kitchen.
• Oversee the preparation, cooking and presentation of all dishes.
• Develop strong communication processes to communicate all kitchen and food matters with key staff across service and prep in different roles.
• Head the preparing and cooking of all food, including creating procedures on cooking food.

The ideal candidates will be able to demonstrate:
• Suitable trade qualifications and a minimum 3 years' experience in menu development, costings and gross profit management.
• Excellent existing supplier relationships and negotiating skills.
• Full knowledge of the WA WHS Act and Regulations, and recent updates to the Food Act and Regulations.
• Outstanding communication and time management skills.
• Strong creativity in menu development in line with our brand ethos.
• Experience in recruitment, training and management of culinary staff.
• The ability to work a flexible roster to meet the needs of the business, including weekends, public holidays and night.

The ideal candidate will have:
• Full work rights in Australia.
• RSA (Responsible Service of Alcohol) and Approved Managers card.
• Food Safety Supervisor training or equivalent as per the AQF.

Desirable but not essential:
• Experience in running a Silver Service operation.
• Experience working with pairing wines with food.

What we offer:
We offer a very rewarding hospitality career, and we invest in training and other professional development opportunities for our staff.
We believe in a healthy work / life balance and are willing to help you achieve yours through our rostering process.
Free staff meals are an added bonus.

Responsibilities:

• Expertise in Asian & Western cuisine for central kitchen
• Attend and execute food tastings and events in relation to Banquet with support from existing central kitchen team
• Organize food production in a cost effective and hygienic manner
• Prepare Banquet menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis
• Assist in formulating, coordinating and supervising all menu planning and implementation in the kitchen
• Ensure food standards and presentations are maintained and continuously improved
• Ensure that the kitchen is managed efficiently and according to the established concept statements
• Investigate and manage customer complaints
• Estimate materials or labor requirements
• Oversee work progress to verify safety or conformance to standards
• Requisition stock, materials, supplies or equipment
• Supervise, coordinate and integrate into activities of cooks and other food preparation workers
• Check the quality of raw and cooked food products to ensure that standards are met
• Estimate amounts and costs of required supplies, such as food and ingredients
• Monitor sanitation practices to ensure that employees follow standards and regulations

Job Requirements:

• Minimum 3 years of experience in the Food & Beverage industry, preferably in a Halal Banquet environment
• Able to perform different shifts and work on weekends/public holidays
• Basic PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information