-Control and direct the food preparation process and any other relative activities -Construct menus with new or existing culinary creations ensuring the variety and quality of the servings -Plan orders of equipment or ingredients according to identified shortages -Arrange for repairs when necessary -Remedy any problems or defects -Be fully in charge of hiring, managing and training kitchen staff -Oversee the work of subordinates -Estimate staff’s workload and compensations -Comply with nutrition and sanitation regulations and safety standards -Controlling on food costing , supply and demand planning -Manage on quality control -Other task assign by direct manager.

-Proven experience as Head Chef, Kitchen Manager -Exceptional proven ability of kitchen management -Ability in dividing responsibilities and monitoring progress -Outstanding communication and leadership skills -Up-to-date with culinary trends and optimized kitchen processes - Sustainable, market exploitation, food cost controlling knowledge and knowledge of kitchen equipment.