CHEF
SHAKTHI INTERNATIONAL TRADING PTE. LTD.
Menu Development: Plan cohesive, cost-effective menus that balance culinary trends, seasonal availability, and dietary requirements.
Food Preparation: Direct and execute the cooking and plating of dishes while ensuring consistency and quality.
Staff Management: Hire, train, schedule, and mentor kitchen staff, from line cooks to junior assistants.
Inventory & Ordering: Monitor ingredient stock levels, manage food costs, minimize waste, and place orders with suppliers.
Safety & Sanitation: Enforce strict health and hygiene standards, ensuring all food storage and preparation areas comply with local health codes.
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