Head Chef at Japanese Ramen Restaurant (Non-Halal)

>Controlling and directing the food preparation process >Approving and polishing dishes before they reach the customer >Managing and working closely with other Chefs of all levels and kitchen helpers >Creating menu items, recipes and developing dishes ensuring variety and quality >Determining food inventory needs, stocking and ordering >Plan orders of equipment or ingredients according to identified shortages >Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines >Being responsible for health and safety >Being responsible for food hygiene practices >Arrange for repairs when necessary >Remedy any problems or defects >Be fully in charge of hiring, managing and training kitchen staff >Oversee the work of subordinates >Estimate staff’s workload and compensations >Maintain records of payroll and attendance >Comply with nutrition and sanitation regulations and safety standards