1. According to the requirements of the timely preparation of menus.Need week menu with photos . Same with the desert and drink. 2. Regularly develop new dishes, update recipes, with good digital photos and text introduction and make cost estimates. Week for 1 new, like food. 3. In charge of weekly/monthly inventories.Organize the food in the refrigerator and keep the food fresh; need records. 4. Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area. 5. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turn over of the mise-en-place in the refrigerators. Reports to the Owner on any problems to take appropriate actions. 6. Correct usage of all equipment, tools and machines. 7. Checks all equipments in the restaurants and make sure that all are in good working order, and if necessary reports to the Owner for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department. 8. Willingness to learn and adapt to changes and Having a open-minded approach to constructive feedback, in order to constantly improve the Culinary operation and meet targets. 9. Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established restaurant rules. To ensure smooth operation of the department. 10. Can be asked to work for off site events.

Relevant Chef or Restaurant experience.