Coordinates daily tasks with the team.

Responsible to supervise junior chefs or commis.

Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation, and presentation of food are of the highest quality at all times.

Ensure the highest levels of guest satisfaction, quality, and operating and food costs on an ongoing basis.

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Full awareness of all menu items, their recipes, methods of production, and presentation standards.

Follows valuable preservation standards for the proper handling of all food products at the right temperature.

Operate and maintain all department equipment and reporting of malfunctioning.

Ensure effective communication between staff by maintaining a secure and friendly working environment.





Establishing and maintaining effective inter-departmental working relationships.

Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Personally responsible for hygiene, safety, and correct use of equipment and utensils.

Checks periodically expiry dates and proper storage of food items in the section.

Guides and trains the subordinates on a daily basis to ensure high motivation and an economical working environment.

Assess quality control and adhere to Restaurant service standards. JOB REQUIREMENT Flexible working hours are subject to the demands of the business.

Able to work under pressure.

Excellent culinary catering talent.

Hotel Management Graduate or Culinary Degree with minimum 3 years certification.

At least 4 years of experience cooking in a well-established restaurant or full-service hotel.

📌 CDP (Mengio H.Q.)
🏢 Xero Degrees Cafe Private
📍 Mengio H.Q.