Job Summary

Lead culinary operations for 8 salad outlets and buffet establishments, managing menu planning, marination, taste quality, costing, supply chain, and food preparation to ensure consistent, high-quality dining experiences.

Responsibilities

• Develop and plan menus for salad outlets and buffet establishments to meet customer preferences and operational goals
• Manage marination processes to ensure optimal flavor and food quality
• Control food costing by analyzing ingredient prices and portion sizes to maintain profitability
• Oversee supply chain activities from procurement to serving to ensure timely availability of ingredients and materials
• Execute all chef-related tasks including cooking, food preparation, and kitchen management to maintain high standards
• Apply strong organizational skills to coordinate kitchen staff and streamline operations for efficiency
• Maintain consistent taste and quality across all outlets through regular monitoring and adjustments