Chef And Head Cook
International College of Higher Education, Pakistan

1) Determine how food should be presented, and create decorative food displays.

2) Determine production schedules and staff requirements necessary to ensure timely delivery of services.

3) Estimate amounts and costs of required supplies, such as food and ingredients.

4) Inspect supplies, equipment, and work areas to ensure conformance to established standards.

5) Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

6) Monitor sanitation practices to ensure that employees follow standards and regulations.

Required Head Cook for students training purpose must have at least bachelors degree in relevant purpose .
Timing morning and evening Classes.
time management.
Punctuality
Monitor sanitation practices to ensure that employees follow standards and regulations.