In charge of all kitchen operations, including preparing dishes, hiring and managing kitchen staff, inventory management, orders, supplier management and etc.Prepare special menus for casual and fine dining events. This includes the preparation of a full course meal with canapés, appetizers, main courses, and dessert menu for small and large groups.- Define menu concepts and update dishes.- Choosing the key ingredients for dishes on various menu types.- Staff hiring, management, and problem-solving.- Performing administrative duties, including meeting with vendors and ordering supplies.- Overseeing kitchen equipment- Making sure everything goes smooth for all the events including staff and supplies

• Provide guidance and oversight during the service and the kitchen operation• Managing costs and menu with the management team• Managing the lunch service (hot line) and all daytime kitchen operation • Train kitchen staff• Ensure that every product getting out to the customers has the expected quality, taste, presentation, and ensure that execution are met in a consistent and timely manner• Taste and monitor the quality of products served• Control food waste, maintain stock levels, placing orders with the suppliers• Ensure the kitchen meets all health regulations, standards, and codes – including hygiene practices, and safe food handling and storage practices

Preparation of recipes, forming and baking, packaging and labelling, maintenance and report of inventories.

Coordination of architects activities, maintaining line of communication between architects, clients and managing partners, setting up meetings between company and clients, arranging for proper welcome and accommodations for international clients, maintaining files in orderly manner, recording minutes of meeting, basic office maintenance and upkeep.