Chef. Indian, Chinese, Mexican and continental cousins.

1.Undertake menu planning in consultation with the concerned.
2.Oversee and participate in the planning, cooking and serving of meals in accordence with specified menus and events.
3.Determine quantities to be cooked and size to be served.
4.Check quantity and quality of stock received,notify suppliers of deficiencies and control the stocks accordingly.
5.Oversee necessary hygiene and health and safety standard are maintained in the kitchen and dining room as appropriate.
6.Co-operate fully with the statutory inspections and implement recommendation as appropriate.