Roles & Responsibilities
Menu planning:
Chefs are responsible for planning menus and developing new recipes that meet customer preferences, dietary restrictions, and budget requirements.
Food preparation:
Chefs oversee the preparation, cooking, and presentation of food in their kitchen. This includes tasks such as chopping vegetables, preparing sauces, and cooking meats.
Kitchen management:
Chefs manage kitchen staff, including hiring, training, and scheduling. They also oversee inventory, order supplies, and ensure the kitchen is clean and organized.
Quality control:
Chefs ensure that all dishes leaving the kitchen meet their high standards for taste, appearance, and nutritional value.
Food safety:
Chefs must follow food safety guidelines and ensure that all food is prepared and stored safely to prevent foodborne illness.
