HEAD CHEF

1. Responsible in ensuring all the recipes and others need been fulfilled 2. Making sure good nutritional standards are maintained when preparing meals 3. Responsible for high standards of food, hygiene, and health and safety in the workplace 4. In charge of stock control for the freezers, pantries and store rooms 5. Controlling stock rotation to ensure the kitchen and larder are always well stocked 6. Assisting in planning the menus 7. Supervising and give full training towards other kitchen staffs, organizing their daily duties and monitoring performance 8. Cooking and preparing foods by following specifications and practices in Han Woo Ri Restaurant 9. Constantly checking the quality of the food being served to customers 10. Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen