Culinary Consultant

Job Descriptions

To come up with a new dish every 3 months

Responsible for taking charge of quality of new dishes

Impart skills and knowledge of new dishes created to the appointed outlet chef

Ensure proper SOPs and HACCP standards are carried out

Maintain food quality and safety standards

Ensure proper maintainence of the kitchen within each outlet

Analyzing data from food sales records in restaurants or other venues to identify trends in customer preferences

Communicating with staff members to coordinate menu planning and preparation for special events

Developing menus that meet budget requirements and are appealing to customers

Ensure all activities conform to HACCP and AVA guidelines