-Hires, trains, and supervises the work of food and pastry production staff. -Plans menus for all food service locations considering customer base, popularity of various products, holidays, costs, and a wide variety of other factors following -the guidelines set by the franchisor. -Schedules and coordinates the work of store chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. -Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies for catering and special events. -Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times. -Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. -Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises -portion control over all items served and assists in establishing menu selling prices.

-Aged 25-35 years old -Minimum D3 equivalent graduate majoring Hotel Management/ culinary -Minimum 3 years experience in the same capacity/ position -Ability to plan work schedules and assign duties; ability to provide or arrange for training. -Knowledge of planning and scheduling techniques. -Ability to plan a variety of menus. -Ability to read, understand, follow, and enforce safety procedures. -Skill in cooking and preparing a variety of foods. -Ability to develop and test recipes and/or techniques for food preparation/presentation. -Knowledge of supplies, equipment, and/or services ordering and inventory control