Responsibilities include:
- Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
- Ensure efficient, cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
- Prepare ingredients that should be frequently available (vegetables, spices etc.)
- Follow the guidance of the executive chef and have input in new ways of presentation or dishes.
- Put effort in optimizing the cooking process with attention to speed and quality.
- Enforce strict health and hygiene standards.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Help to maintain a climate of smooth and friendly cooperation.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times
- Make a work schedule for all kitchen staff
- Make COGS reports and calculations
