chef
New- Assisting the executive chef in the preparation and design of food menus
- Ensuring the kitchen operates in a timely manner that meets quality standards
- Overseeing and organizing kitchen stock and ingredients
- Supervising other kitchen staff and assisting them when necessary
- Ensuring a first-in, first-out food rotation system and verifying all food products are properly dated and organized for quality assurance
- Training new kitchen personnel to restaurant and kitchen standards
- Managing food costing, controls and compliance
- Implementing and maintaining health and safety regulations in the kitchen
- Preparing meals and filling in when needed