CHEF

CHEF - Labour Bridge International

Date Posted: Oct 23, 2025

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Menu and cost management:

Plan menus, estimate food and labor costs, and order necessary supplies and ingredients.
Food preparation and quality control:

Prepare, season, and cook a variety of dishes, while also monitoring quality from preparation to presentation.
Kitchen management:

Oversee daily kitchen operations, maintain inventory, and ensure food is stored properly and hygienically.
Hygiene and safety:

Explain and enforce health, safety, and hygiene regulations within the kitchen.
Staff management:

Supervise, train, and guide other kitchen staff, including junior chefs and apprentices, and manage their work.
Customer service:

May interact with customers and clients, and prepare food for special dietary needs.