Job Duties and Responsibilities:
– Develop menus and original recipes that reflect the restaurant’s concept, customer preferences and established quality expectations.
– Prepare a variety of complete meals and specialty dishes for regular service, private functions, banquets and other special occasions.
– Lead and coordinate cooks and other kitchen employees by assigning duties, organizing daily workflow and monitoring their performance.
– Guide kitchen staff in ingredient preparation, cooking methods, food presentation and garnishing to ensure consistent results.
– Introduce employees to new culinary techniques and demonstrate the safe and effective use of newly acquired kitchen equipment.
– Train kitchen personnel in proper food preparation, cooking and handling procedures while providing ongoing instruction and support.
– Assess food and kitchen supply requirements and submit requisitions according to menu needs, inventory levels and expected business volume.
– Maintain and review records relating to ingredient usage, food costs, sales and inventory, while ensuring that all dishes meet the restaurant’s standards for taste, portion, appearance and overall quality.
Requirements:
– Secondary school graduation certificate
– 3 year to 5 years of work experience as a chef or a cook
Detail:
– 40 hours per week
