Responsibilities include:Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff..
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
