Complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory
1. Cook and participate in the preparation and serving of MEDITERRANEAN and MIDDLE EASTERN meals
2. Prepare innovative recipes to delight and whet the appetite of patrons, visitors and guests
3. Develop new unique and cuisine-appropriate menus while improvising the existing ones
4. Collaborate with Restaurant Manager to set item prices
5. Stay current on developing trends in the restaurant industry
6. Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
7. Inspect galley and equipment for cleanliness; and oversee proper storage and preparation of food
8. Monitor and support other cooking staff in preparing culinary dishes and meals
9. Adhere to quality in preparing recipes and meals
10. Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes
11. Hiring, training and supervising kitchen staff
12. Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits
