Executive Chef

Strictly Supervise and Comply to ALL SOPs in order to reduce wastage. Responsible all staff work Progress with records and schedule for training. Responsible all food costs, maintainance and expenditures control. Responsible for staff development and works upgrade. Supervise staff in food knowledge, storage and acceptable quality. Strictly Comply and Execute ALL SOPs. Supervise Kitchen operational SOP, hygiene, cleanliness, maintainance… Supervise staff to ensure and comply with FIFO procedures. Ensure all products comply to company's requirement and quality in achieving its maximum profitability. Able to create new dishes in order to meet market needs and expectation. Able to cook authentic China Chinese Cuisine,expecially SICHUAN and Dongbei Cuisine.