SENIOR COOK
Posted Updated
Description
- Menu and dish creation: Develop new dishes and create menus, ensuring variety and quality while considering food costs and seasonal ingredients.
- Kitchen management: Oversee daily kitchen operations, direct the food preparation process, and ensure efficient and effective task management.
- Staff leadership: Recruit, hire, train, and supervise kitchen staff, providing guidance and motivation.
- Quality control: Inspect raw and cooked food items and approve dishes before they are served to customers.
- Inventory and cost management: Manage stock levels, order supplies, and control food costs to meet budget and profit margin goals.
- Health and safety: Enforce strict food safety and hygiene standards, and ensure the kitchen meets all health and safety regulations.
- Maintenance: Ensure kitchen equipment is properly maintained and schedule necessary repairs.
- Supplier relations: Liaise with suppliers to ensure quality goods are supplied at affordable prices.