To assist in menu development from sourcing of ingredients to the final plating. Innovation, uniqueness and current trends should be take into consideration so as to meet current market demands.
To source for high quality and fresh ingredients as well as cooking instruments required.
Ensure that usage of ingredients are optimised, and that food wastage in the restaurant is kept at a minimal.
Cost management and budgeting
Tasting of final dishes to provide constructive comments to elevate quality.
To educate fellow kitchen staff on best practices, culinary knowledge as well as techniques. Hygiene and food safety practices are also required.
To educate front-of-house staff on recommendations to be suggested to customers, such as best food and beverage pairings.
Provide feedback on the overall ambience and layout of the restaurant so as to ensure performance efficiency and customer sati...