Functioning as Executive Chefs, we have the responsibility to oversee the food production operations of an organization. We manage the kitchen work of restaurants and food courts. We aim to implement strategies for improving food production for ensuring that the taste is in accordance with the company's quality standards. We work closely with the dining monitors and directors for tracking the inventory and preparing the supply orders. As Executive Chefs, we act as the head of the entire chef departments and manage their work by providing them assistance throughout the food preparation process. Our work is not only limited to food preparation but also includes the resolution of kitchen issues and utensil issues.
Core tasks:
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