Job Description / Responsibility
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage
• Coordinate and supervise work of kitchen staff.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keep records and accounts.
• Plan and price menu items.

Job Nature
Full-time

Educational Requirements
Minimum SSC but fixable for experience candidate.

Experience Requirements
• 2 to 10 year(s)
• The applicants should have experience in the following area(s):
Catering, Chef
• The applicants should have experience in the following business area(s):
Airline, Bar/Pub, Catering, Club

Additional Job Requirements
• Age 22 to 32 year(s)
• Knowledge of Ala Carte service will get preference
• Experience in Hotel/Restaurant will get preference

Send your CV to satter@revesoft.com