CHEF

i.Check freshness of food and ingredients

ii.Supervise and coordinate activities of cooks andother food preparation workers

iii.Develop recipes and determine how to present thefood

iv.Plan menus and ensure uniform serving sizes andquality of meals

v.Inspect supplies, equipment, and work areas forcleanliness and functionality

vi.Hire, train, and supervise cooks and other foodpreparation workers

vii.Order and maintain inventory of food andsupplies

viii.Monitor sanitation practices and follow kitchensafety standards

ix.Create asound and strong relationship with all staffs, and help develop their maximumpotential

x.Any duties or functionsreasonably ancillary or incidental to the Position, &

xi.Any other reasonableduties, functions or responsibilities assigned to you from time to time.