Job Description

Head ChefJob Requirements

• Candidate must possess at least Professional Certificate /Diploma/Degree in Food & Beverage Services Management or equivalent
• Minimum 3 years of working experience in the related field
• Required skills: Culinary Art, International Cuisine and Asian Cuisine
• Able to take control of any given tasks and maintain a high team spirit

• Responsible for the day to day business
• Ensure good kitchen security
• Ensure consistency of food quality and presentation
• Attend briefing for special functions if required to do so
• Maintaining the cleanliness, stock control, organization and standards of the section
• Assisting with the ordering on a daily basis, whilst keeping in mind stock usage, menu planning, and business levels
• Constantly advising Chef on needs and ordering requirements
• To undertake any other duty and responsibility considered to be consistent with the role

• Candidates must have at least Master qualification in the respective subjects/disciplines
• Candidates should have at least 1 or more years of teaching experience in the relevant disciplines and 2 or more years in industry
• Candidates should have a record of exceptional teaching, preferably with evidence of effective academic and administrative leadership
• A strong knowledge of the subject area combined with a broad subject background enabling contributions to teaching programmes
• Good interpersonal skills and demonstrated ability to work with students and staff from a diverse range of backgrounds
• Excellent command of spoken and written English

• Teaching and learning of undergraduates
• Assists in sharing expertise and conduct short courses as per required by the University
• Manages day-to-day operations of the pastry and bakery section of the kitchen
• Set up and open bakery for business every morning
• Produces fresh baked goods including but not limited to artisan bread and rolls, muffins, laminated Danish, laminated croissants and doughnuts and others
• Creates signature menu and re-news menus to engage the interest of customers
• Liaises closely with the kitchen coordinator in inventory monitoring and related works
• Monitors stocks for baking ingredients such as flour, sugar and makes appropriate orders within budgets
• Checks the quality of material and condition of equipment and devices used for cooking and baking
• Maintains cleanliness and organization in all work areas
• Reports maintenance, hygiene and hazard issues to the Dean and relevant departments immediately
• Supervises and trains students in bakery preparation and presentation
• Assists with or/and attends Education Fair - Culinary Arts booth

Quest International University