Executive Chef - Korean Food

• Check the staff grooming and hygiene daily
• Check the cleanliness and the setting in the canteen daily before, during, and after each service
• Follow-up hygiene for food safety
• Prepare menu for half month or one month, then send it to supervisor for typing in the computer
• Based on the ready menu to set up the estimation for materials and food
• Keep the food cost as low as possible when he establishes menu formula. Co-operate with catering unit manager/ unit supervisor to adjust menu content according to the actual food cost of the quotation. Keeps control on the food cost and prepares costing sheets for menus.
• Organize the cooking and assign concrete duties to each parties of the kitchen
• Set up with unit manager / supervisor the canteen standard policies and procedure, task list, working schedule for the kitchen staff. Organize the cooking and assign concrete duties to each kitchen staff
• Make sure that all the machines, furniture equipment, utensils are always clean not missing and in working conditions
• Check the preparation, the cooking, the storage, the presentation of all food and installations before each service
• Make sure that all the food items are properly, wrapped and well stored after each meal. Collect and keep in storage all the food samples within 24 hours after serving time
• Ensure hygiene standards of the staff
• Prepare the food requisitions, purchase orders, set up food purchase order and send this together with other expense invoices to the catering supervisor every day
• Check food distribution counters all the time. Supervise hygienic condition at the kitchen area and serving area
• Arrange replacement staff when the canteen is on leave (day -off, holidays, sickness...)
• Train the new staff in order to make them operational as soon as possible. Guides and trains the kitchen personnel as instructed by Aden policies
• Ensure a good service at the food counters during the meal periods
• Supervise the daily food inventory, monthly food and equipment inventories
• Check the food taking after each meal
• Check the food quality from suppliers, as they are delivering food to the canteen. Supervise the food quality and quantity received from the food suppliers.
• Report and inform to operations manager about problems happened in the kitchen