1.Ensures that all company minimum brand standards have been implemented;
2.Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu;
3.Reviews menus, analyses recipes, determines food, labour, overhead costsand assigns prices to menu items;
4.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner;
5.Develops the skills and effectiveness of all Culinary associates through the appropriate training, coaching, and / or mentoring.

1.Ensures that all company minimum brand standards have been implemented;
2.Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu;
3.Reviews menus, analyses recipes, determines food, labour, overhead costsand assigns prices to menu items;
4.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner;
5.Develops the skills and effectiveness of all Culinary associates through the appropriate training, coaching, and / or mentoring.

1.More than 5 years experiences
2.Fluent in using English

1.More than 5 years experiences
2.Fluent in using English