Culinary Consultant

Job Descriptions • To come up with a new dish every 3 months • Responsible for taking charge of quality of new dishes • Impart skills and knowledge of new dishes created to the appointed outlet chef • Ensure proper SOPs and HACCP standards are carried out • Maintain food quality and safety standards • Ensure proper maintainence of the kitchen within each outlet • Analyzing data from food sales records in restaurants or other venues to identify trends in customer preferences • Communicating with staff members to coordinate menu planning and preparation for special events • Developing menus that meet budget requirements and are appealing to customers • Ensure all activities conform to HACCP and AVA guidelines