Job Responsibilities:
- Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approve and “polish” dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Estimate staff’s workload and compensations
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between co-oworkers
- Everyday Account closing both cash and online.
- Keeping abreast of and complying with the latest health and safety laws and regulations.
Requirements:
- A high school diploma or equivalent.
- At least 2 years’ experience working as a Chef.
- Knowledge of culinary trends.
- A proven ability to create unique and delicious dishes.
- The ability to multitask and cope in a high-pressure environment.
- Excellent leadership and communication skills.
- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
- Motivating, developing, and directing people as they work, identifying the best people for the job.
- Understanding the implications of new information for both current and future problem solving and decision-making.
- Determining how money will be spent to get the work done, and accounting for these expenditures.
