chef
Summary
Oversee kitchen operations, develop menus, manage staff, and ensure food quality and hygiene standards in a production kitchen.
Plan and direct food preparation and culinary activities
Research, Develop and Modify menus (BOMs) that meet quality standards and market demands for mass production.
Maintain kitchen inventory.
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify problems or complaints
Perform administrative duties
Comply with hygiene regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers
Requirements
Proven working experience as a Head Chef
Excellent record of kitchen management
Experience in a production setting favourable.
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices