Responsibilities

• Will be responsible for continental, chinese and local dishes
• Estimate food consumption/portions and requisition for  purchases
• Select and develop recipes; standardize production recipes to ensure consistent quality
• Establish presentation techniques and quality standards; plan and price menus 
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Cook selected items or for selected groups on different occasions
• Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
• Support in supervising kitchen personnel with responsibility for hiring, discipline and performance reviews.