Overseeing kitchen operations, end month inventory stock take, food quality consistency, bi-weekly set lunch menu planning, cost control, weekly roster, weekly food perpetuals, liason with suppliers for best deals and ensuring food quality to be optimum.

Chef on board motoryacht White Rabbit Charlie based in Singapore;Working independently and proficientlyTo cater food for owner and guest's expedition out to sea.To be able to cater to various cuisines requested by guestsTo ensure food ingredient quality to be fresh despite one to two weeks journeysTo handle fresh sea ingredients procured during the journey and produce food items to be tasted by guests.

Overall in-charge of kitchen under supervision by Executive Chef.To be able to coach and guide kitchen staff for company's expectation of food quality. Ensure food quality and consistency to be at top condition. Daily monitoring of company's P&L. Menu planning and costing calculation. Weekly roster planning.

Oversee kitchen operation. Cost control & Menu planning. Supervision of company's P&L. Quality control consistency over designated food recipes.

Overseeing kitchen operation assisting kitchen manager to ensure food quality and consistency.Food procurement and ensure quality is of the company's best concerns.

In charge of relevant kitchen stations. Food production and cost control. Delegating and guiding of cooks to ensure food quality.