Responsibilities
- Ingredient’s preparation, cooking, creating dishes
- 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.
- Any other ad-hoc duties as assigned.
Requirements
- Skilled chef experience
- 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
- Familiar with industry’s best practices
