Leading the culinary team and train them to understand the systematic preventive approach to food safety that identifies physical, allergenic chemical and biological hazard in production processes that can cause finished product to be unsafe and design measurement to reduce the risk to safe level.
Successfully managing food cost control and excellent knowledge of hygiene practice with regards to public health standard.
Providing on the job training and follow up where needed.
Train others(cooks) in the use of galley equipment and utensils.
Managing food cost control without affecting the standard set by the company.
Understand to follow up and train others on recipe preparation, presentation and execution. Menu development.
Training the cooks on HACCP and USPH rules and regulation.
Monitor the cleaning and check all the log books.