Menu planning: Chefs are responsible for planning menus and developing new recipes that meet customer preferences, dietary restrictions, and budget..
Menu planning: Chefs are responsible for planning menus and developing new recipes that meet customer preferences, dietary restrictions, and budget requirements.
Food preparation: Chefs oversee the preparation, cooking, and presentation of food in their kitchen. This includes tasks such as chopping vegetables, preparing sauces, and cooking meats.
Kitchen management: Chefs manage kitchen staff, including hiring, training, and scheduling. They also oversee inventory, order supplies, and ensure the kitchen is clean and organized.
Quality control: Chefs ensure that all dishes leaving the kitchen meet their high standards for taste, appearance, and nutritional value.
Food safety: Chefs must follow food safety guidelines and ensure that all food is prepared and stored safely to prevent foodborne illness.
Budgeting: Chefs must work within budget constraints, balancing the cost of ingredients and labor with the need to produce high-quality dishes.
Customer service: Chefs often interact with customers to answer questions, take orders, and ensure that they are satisfied with their dining experience.
Need to work on PH / OT/ willing to work long hrs and night shift.
Menu planning: Chefs are responsible for planning menus and developing new recipes that meet customer preferences, dietary restrictions, and budget..
Menu planning: Chefs are responsible for planning menus and developing new recipes that meet customer preferences, dietary restrictions, and budget requirements.
Food preparation: Chefs oversee the preparation, cooking, and presentation of food in their kitchen. This includes tasks such as chopping vegetables, preparing sauces, and cooking meats.
Kitchen management: Chefs manage kitchen staff, including hiring, training, and scheduling. They also oversee inventory, order supplies, and ensure the kitchen is clean and organized.
Quality control: Chefs ensure that all dishes leaving the kitchen meet their high standards for taste, appearance, and nutritional value.
Food safety: Chefs must follow food safety guidelines and ensure that all food is prepared and stored safely to prevent foodborne illness.
Budgeting: Chefs must work within budget constraints, balancing the cost of ingredients and labor with the need to produce high-quality dishes.
Customer service: Chefs often interact with customers to answer questions, take orders, and ensure that they are satisfied with their dining experience.
Need to work on PH / OT/ willing to work long hrs and night shift.
