EXECUTIVE CHEF(SICHUAN CUISINE)

(REPLACEMENT) • Checking the list of goods ordered to the warehouse, as a kitchen request (ordering goods for kitchen needs) • Type menus or create menus to be sold by servers or food and beverage product staff. • Create an annual budget to prepare food items for sale. • Make the annual work plan an annual work target or result to set the stage for achieving the target in the future. • Regularly attend meetings between other department heads, as determined by the General Manager. • Organize & supervise all kitchen tasks, especially in the procurement and processing of food according to established standards. • Supervise the implementation of work procedures, work safety, and meet equipment or work attributes to create a safe work environment. • Fully supervise the food storage area and equipment that will be used for smooth work operations. • Maintain food cost standards that are directly proportional to portion standards, so that the prices listed on the menu are carefully calculated. • Fully control and implement food production activities as a whole. • Work with the F&B manager, especially in preparing food and beverages at banquets or meetings organized by the restaurant. • Be creative in creating new menus, in an effort to attract users, but this is an additional task. • Maintain good relations with staff and colleagues. • Willing to carry out tasks or teaching staff from superiors. • And advisers and chairmen are needed who are teachers, supervisors and decision makers for the smooth operation of the kitchen as best as possible