Head ChefCông ty tnhh aden services việt nam

Mô tả Công việc
Create an atmosphere and culture for an interesting and impressive culinary space for the school.
Create interesting experiences for children/students in food services (e.g., learning to cook, sharing cooking from green vegetables from the school farm to the table).
Set up the menu with more variety and meet client requirements: Creating healthy dishes that children/students enjoy eating.
Adapt the way of cooking to the customer: Creating a unique, classy service style, and signature style in caring for customers (really care about preferences, desires, ask questions, take care of them attentively and thoughtfully).
Keep up high quality of hygiene and food safety.
Manage the order of food.
Manage the stock of food.
Implement and follow up rules of working.
Perform any other duties within the scope, spirit, and purpose of the job as assigned/required.
Check material quality and quantity when receiving.
Adapt the menu with food cost target.
Train chefs and staff on-site in cooking skills to meet the expectations of the client.
Monthly control inventory (food, gas, other things).
Ensure the operation is operating in accordance with the policy of the company.
Reduce wastage in the act of food preparation.
Ensure that the costing per meal is adhered to.
Ensure all equipment on-site is properly maintained.
Check the personal hygiene of the staff.
Follow up hygiene regulations and working plans.
Take care of hygiene in the whole working area.
Create an atmosphere and culture for an interesting and impressive culinary space for the school.
Create interesting experiences for children/students in food services (e.g., learning to cook, sharing cooking from green vegetables from the school farm to the table).
Set up the menu with more variety and meet client requirements: Creating healthy dishes that children/students enjoy eating.
Adapt the way of cooking to the customer: Creating a unique, classy service style, and signature style in caring for customers (really care about preferences, desires, ask questions, take care of them attentively and thoughtfully).
Keep up high quality of hygiene and food safety.
Manage the order of food.
Manage the stock of food.
Implement and follow up rules of working.
Perform any other duties within the scope, spirit, and purpose of the job as assigned/required.
Check material quality and quantity when receiving.
Adapt the menu with food cost target.
Train chefs and staff on-site in cooking skills to meet the expectations of the client.
Monthly control inventory (food, gas, other things).
Ensure the operation is operating in accordance with the policy of the company.
Reduce wastage in the act of food preparation.
Ensure that the costing per meal is adhered to.
Ensure all equipment on-site is properly maintained.
Check the personal hygiene of the staff.
Follow up hygiene regulations and working plans.
Take care of hygiene in the whole working area.