Duties & Responsibilities
• Forecasting supply needs and estimating costs of daily stock levels
• Ensure continued efficiency of the kitchen and production of consistent, quality food.
• May be called to weigh in on patron’s complaints
• Control and direct the food preparation process and any other relative activities
• Design menus with new or existing culinary creations ensuring the variety and quality of the servings or portioning
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs to be done when necessary
• Remedy any problem or defects that arise in the kitchen
• Be fully in charge of hiring, training, and managing staff about proper kitchen sanitization methods
• Oversee the work of the subordinates
• Estimate staff’s workload and compensation
• Maintain records of attendance, sick offs, leaves, and any other staff issue
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between coworkers
• Controlling food costs and working around it
• Look for ways to reduce spoilages or infrequently used items
• Direct all kitchen operations including food preparations, cooking, and clean up
Qualifications:
• Diploma in food production or related field
• Minimum 2 yrs. proven work experience in a busy kitchen
• Knowledge of various cooking procedures and methods
Skills & Competencies:
• Ability to follow all sanitation procedures
• Ability to work with a team
• Must have very good communication skills
• Flexibility for different shifts
• Ability to work under minimum supervision
• Ability to handle customer complaints
• Ability to do a stock take and understand the reorder levels of day-to-day activities
• Ability to conduct and maintain the food cost
• Must possess leadership skills