Responsibilities
- Ensuring promptness, freshness, and quality of dishes.
- Coordinating cooks' tasks.
- Implementing hygiene policies and examining equipment for cleanliness.
- Designing new recipes, planning menus, and selecting plate presentations.
- Ensure that the kitchen operates in a timely way that meets our quality standards.
- Plan and direct food preparation when necessary.
- Resourcefully solve any issues that arise and seize control of any problematic situation.
- Manage and train kitchen staff, establish working schedule and assess staff’s performance.
- Order supplies to stock inventory appropriately.
Requirements
- Possess experience in chef.
- Understanding of various cooking methods, ingredients, equipment and procedures.
- Excellent record of kitchen and staff management.
- Accuracy and speed in handling emergency situations and providing solutions.
