Roles & Responsibilities;
Ø Ensuring promptness, freshness, and quality of dishes.
Ø Coordinating cooks' tasks.
Ø Implementing hygiene policies and examining equipment for cleanliness.
Ø Designing new recipes, planning menus, and selecting plate presentations.
Ø A thorough knowledge of all aspects of the operations of a kitchen
Ø To be able to plan and delegate job tasks to the junior staff
Ø To be able to mentor and coach junior chefs
Ø Primarily to plan and direct food preparations
Ø Reviewing staffing levels to meet service, operational, and financial objectives.
Ø Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Ø Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Ø Setting and monitoring performance standards for staff.
