Position Overview
Responsibilities - Prepare and cook food
- Evaluate food products to ensure that quality standards are consistently attained
- Ensure good kitchen hygiene and housekeeping duties
- Maintain regular cleaning for all kitchen areas and equipment
- Implementing hygiene policies and examining equipment for cleanliness
- Designing new recipes, planning menus, and selecting plate presentations
- Reviewing staffing levels to meet service, operational, and financial objectives
- Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders
- Setting and monitoring performance standards for staff
- Obtaining feedback on food and service quality, and handling customer problems and complaints
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