- 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 good 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 setting.
- 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.