Duties & Responsibilities:
Menu Development: Create and maintain seafood noodle recipes and seasonal offerings.
Kitchen Management: Oversee daily kitchen operations, staff scheduling, and workflow.
Quality Control: Ensure consistency in taste, presentation, and food safety standards.
Inventory & Cost Control: Manage ingredient sourcing, stock levels, and food cost efficiency.
Team Leadership: Train, supervise, and motivate kitchen staff for optimal performance.
Requriements:
Minimum
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