Responsibilities:
- A thorough knowledge of all aspects of the operations of a kitchen
- To be able to plan and delegate job tasks to the junior staff
- To be able to mentor and coach junior chefs
- Primarily to plan and direct food preparations
- A large part of their duties are administrative involving staff scheduling, supervision, disciplining and even working out incentive schemes.
- Planning menus
- Ensuring food quality and taste is of the highest standard
- Managing inventory of stock and ordering raw materials
- Controlling budgets and minimizing wastage
- Maintaining health and hygiene in the kitchen
- Organizing duty roster of the staff
- Recruiting, training and developing staff
