Design menus that enhance customers’ culinary experience while keepin high quality. Very creative especially in the area of fusing different cuisine Submit cost proposals for menu items.
Modern plating techniques

Provide feedback regarding the food quality of large bulk purchases. Ensure that all food preparation is in accordance with regulatory guideline

Design standardized food presentation guidelines for each dish.
Monitor inventory levels of commonly used items.
Look for ways to reduce spoilage of infrequently used items.
Train, and mange staff about proper kitchen sanitization methods.

[5] year(s) experience as a Head Chef.
Ability to track expenses and manage a budget
Ability to lead and inspire a team.
Strong passion for the art of food design.
Excellent verbal and written communication in [English] language. Approve and “polish” dishes before they reach the customer Remedy any problems or defects
Estimate staff’s workload
Comply with nutrition and sanitation regulations and safety

Requirements:

Previous experience as head chef or Ex chef in a Italian and Japanese cuisine is a preference

Experience in Asian or European cuisine can be considered

Age : between 30 and 50

Salary : 3000$ +housing +health insurance