Overall responsibility for the kitchen sdaily operations.
Liaising with the relevantcompanies for food orders.
Creating new dishesand menus.
Maintaining / raising the food s profitmargins for your employer.
Monitoring andcontrolling stock levels.
Ensuring correct stockrotation procedures are followed.
Implementationof health and safety procedures in the kitchen.
Estimating costs and ensuring all purchases come withinbudget & to ensure that all menus are correctly calculatedto ensure a maximum gross profit
Creating newMenus and Recipes and that all Menus are constantly updated andpaying special attention to seasonal availability
To ensure that all documents are passed to managementimmediately for processing.
To ensuremaintenance problems are directly reported
Toensure all staff Is dressed correctly to satisfy statutoryrequirements as well as enhancing the image of therestaurant.
To constantly update your knowledgeand skills for the good of the establishments.
Job Requirements and Qualifications :
Proven work experience as a Chef or Cook
Hands-on experience with various kitchen equipment (e.g.grillers and pasta makers)
Advanced knowledge ofculinary, baking and pastry techniques