Roles & Responsibilities
- Preparing the food for cooking
- Keeping up with industry trends and creating new recipes with the Sous Chef
- Reviewing the menu and doing inventory
- Following the budget set by the Restaurant Manager
- Ordering food for the kitchen
- Monitoring food production and food and staff costs
- Training staff
- Managing relationships with distributors and resolving any issues with vendors, promptly
- Ensuring standard portions and quality of dishes
- Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen
Prepare and cook dishes and desserts. Control stock and inspect deliveries Maintain food safety and hygiene standards. supervise kitchen staff to make sure food is of high quality, presented well and served on time.
