Plan and organize the preparation and cooking of food for restaurant and functions.
Study each recipe and gather all necessary ingredients.
supervises the behaviour of other kitchen staff and conducts quality control on all meal preparation activities.
Cook food in a timely manner.
takes account of stock levels and prepares the station before the start of each service.
Have a full operational knowledge of all recipes, standards.
As a lead cook, you work closely with restaurant managers, cooks, and front of house staff to coordinate food preparation and ensure the operations of the dining facility are running smoothly.
