Head Chef
Current- Ensuring quality food across the entire venue for regular service and functions
- Managing food and labor cost and meeting weekly and monthly budgets
- Record all Food Safety and OH&S records, Keeping all monthly kitchen safety audits above the given targets.
- Contributing to menu development, Staff training
- Ordering and management of food, including checking quantity and quality of products received.
- Monitoring and maintaining food of stock, labeling, storing and defrosting as per the company and HACCP standard policy and procedures.