CHEF

He/she will assist Sous Chef in managing the kitchen operations and assumes full responsibility in the absence of the Sous Chef. He/ She is responsible for planning, controlling, and directing food preparation in the kitchen which involves supervising kitchen staff and assisting in attaining the team's work productivity and organization in the food production area. Responsible for managing cost standards associated with each menu item, and inventory of food supplies and ensuring efficient operations compliant with health and Food Safety Management System/Standards (FSMS).